General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

 
 
LinkBack Thread Tools Search this Thread Display Modes
Prev Previous Post   Next Post Next
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,987
Default Getting a Whole Cheesecake Off a Springform Base

On Nov 24, 6:46*pm, Damaeus > wrote:
> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing? *My springform pan
> is a nonstick version and it's in immaculate condition. *I don't want the
> cutting instrument to scratch the pan base, and I'm not sure a plastic
> cutting tool will be thin enough to cut it gracefully.
>
> This is my second time making the cheesecake at this link...
>
> http://allrecipes.com//Recipe/chanta...ke/Detail.aspx
>
> ...and I tell you it's amazing. *Also the first comment, the one that
> starts with...
>
> * * *OK - I don't want to be rude, but this is the deal: this is a
> * * *perfect recipe, and if it fails...
>
> ...was a great help. *I had cheesecake perfection the first time, and I
> feel like this one will be even better, but I would like to get the
> cheesecake onto some kind of serving plate without creating a localized
> cheesequake. *The springform base is recessed about an eighth of an inch
> where the graham cracker crust is, and the cream cheese part comes up to
> about 3/8" below the rim of the pan. *I feel like it's going to be nearly
> impossible to get it out of there as a whole piece without doing some kind
> of damage to it.
>
> This is being made for Thanksgiving tomorrow. *It's setting up in the oven
> for the next seven hours or so and will be ready to come out at 1:15am.
> Then I'll move it to the fridge to chill, and by sometime tomorrow
> afternoon, which is about when we'll be having lunch, it should be chilled
> all the way through and settled perfectly.
>
> After baking it looked absolutely fantastic. *I can't wait to see how it
> turns out. *If the method looks too dangerous, I may just serve it off the
> springform base this time since about seven people will see it tomorrow,
> then make another one sometime to practice on. *I'm not opposed to eating
> cheesecake casserole, but I want tomorrow's version to be perfect.
>
> Thanks,
> Damaeus
> --
> "Marijuana inflames the erotic impulses and leads to revolting sex
> crimes"
> -Daily Mirror (1924)


Can't you slide a flat, long spreader under it and jar it loose?
Next time, use was paper or parchment maybe? I'd just remove the base
from the spring side and serve it right off the metal base. Who will
care?
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Substitute for 9" Springform: 8" or 10"? (Making cheesecake) Andrew[_7_] General Cooking 14 24-02-2009 02:21 PM
Springform Pans? Woolstitcher General Cooking 28 17-01-2008 03:45 AM
Removing Cheesecake from springform pan Doug General Cooking 6 30-03-2006 02:32 AM
Penzey's soup base vs. Redi-base Stark Raven General Cooking 5 16-12-2003 02:48 PM
springform pan rebecca Baking 1 14-12-2003 12:53 AM


All times are GMT +1. The time now is 09:39 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"