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Old 01-12-2016, 01:07 AM   #11
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I spray the springform and the parchment paper both sides, chill at least 6 hours and use an off set knife that I have put in boiling water and slide the cake off using the hot knife.

I also spray the heck out of the sides of the pan and when taking the cheesecake out of the pan, I pop it open it firrst, run a warm blade down the sides and then finish opening it, remove the ring and go for the bottom. Works for me everytime. I do this daily at the kitchen.
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Old 01-12-2016, 09:45 AM   #12
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Thanks CWS4322 Just out of curiosity how do you slice yours? I have been using fishing line.
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Old 01-12-2016, 11:34 AM   #13
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I use a Chef's knife. I dip it in water beteeen slices. Once removed from the springform, it goes back in the walk in before slicing.
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Old 01-12-2016, 12:13 PM   #14
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Quote:
Originally Posted by Andy M. View Post
I got this method from Alton Brown's Good Eats show.

Remove the top part of the springform pan. Place the cheesecake and the bottom part of the pan on a (gas) stove burner. Turn the burner on for 10 seconds. Turn it off. Using a cake spatula, slide the cheesecake onto the serving platter. The heat from the burner softens the butter in the crust so the cake can slide off easily.
This is how I do it.
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Old 01-13-2016, 03:28 PM   #15
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Cheesecake doesn't last too long in the Amoretti Test Kitchen, so I just leave it on the bottom of the spring form pan until it's all gone
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Old 01-13-2016, 06:01 PM   #16
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Cheesecake doesn't last too long in the Amoretti Test Kitchen, so I just leave it on the bottom of the spring form pan until it's all gone
Does the knife they use damage the bottom piece at all? I have a nonstick spring form pan, and I only make cheesecake for family members. So when I send it to their home, I always ask them to try and not scratch the bottom. So far since I bought the pan about ten years ago, they have been really good about it. My daughter has a plastic cake cutter and she uses that.
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Old 01-13-2016, 07:28 PM   #17
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Does the knife they use damage the bottom piece at all? I have a nonstick spring form pan, and I only make cheesecake for family members. So when I send it to their home, I always ask them to try and not scratch the bottom. So far since I bought the pan about ten years ago, they have been really good about it. My daughter has a plastic cake cutter and she uses that.
Have you seen the new silicone springform pans that have a glass bottom? They also have one that they say is leak proof, too! I've been thinking about ordering one.
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Old 01-14-2016, 08:12 AM   #18
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Have you seen the new silicone springform pans that have a glass bottom? They also have one that they say is leak proof, too! I've been thinking about ordering one.
I do have one with a glass bottom along with my other one. Bu it is not silicone. Just a non-stick ring for the side. No leakage problem. When I made the pumpkin cheesecake with a ginger snap crust this past Christmas, I used the one with the glass bottom. I had no leakage at all. I did make a one layer of foil wrap. A few months back I made a cheesecake with a Nilla Wafer crust. I don't know if it was the fact of the glass bottom or just the recipe in general, but it had a nice brown crust when it baked. Made for added flavor. A side benefit is that there is no raised edge on the glass. So the food slides off onto a serving plate very easily.
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Old 01-14-2016, 08:21 AM   #19
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Have you ever tried the ATK method? I put my spring form pan inside a larger 10" pan and then put that in the water bath. Works perfect.
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Old 01-14-2016, 09:42 AM   #20
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Have you ever tried the ATK method? I put my spring form pan inside a larger 10" pan and then put that in the water bath. Works perfect.
I place a pan of water on the shelf below. I get better results and no leakage of moisture into the cheesecake.
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