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Old 01-11-2016, 11:10 AM   #1
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Cheesecake removal from springform

Hey all you bakers,

Just started baking and have a good tasting cheesecake i have made. It has a graham cracker crust, baked in a dark spring form pan in another pan, in a water bath (ATK method). The problem I have is getting the cheesecake off the bottom of the spring form pan without tearing up the crust. What's the trick?

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Old 01-11-2016, 11:38 AM   #2
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Put a round of parchment paper under the cake on top of the pan, so you can slide it off after it's baked. Or, put a round of parchment paper under the cake, chill it well after baking, then turn it out onto a plate and flip it back over onto the serving plate.
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Old 01-11-2016, 11:47 AM   #3
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I usually just use an off-set spatula like you'd use for icing and slide it under to loosen, then slide it off onto serving dish. If it's a cracker-type crust (graham, vanilla wafer, cookie, etc) there should be enough butter that it won't stick and should come right off. If it's a solid type crust, I'd use what GG recommends, which I do with the cracker-type crust if it's a special occasion to make sure nothing happens with the crust.

I don't think, however, I'd try the flip method with a cheesecake, especially if it's a cheesecake that's going to be served plain or with just a bit of topping because the top may get messed up.
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Old 01-11-2016, 11:48 AM   #4
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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.
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Old 01-11-2016, 11:55 AM   #5
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A parchment lined bottom is my choice. It comes right out with little fuss.
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Old 01-11-2016, 01:28 PM   #6
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I like both the parchment paper method as well. In fact when done right, you can get downright creative with your cheesecake. You can press crust onto the buttered pan sides, with the parchment paper in the middle. Pour the filling into the pan without a bottom crust. When the filling is set, Remove the sides and slide the custard, and side crust onto a thin plastic cutting sheet. Put the pan back together and make the bottom crust in the pan. Fill with something good, bake, and when done, open the pan and place the custard back on top of the bottom crust and filling. Use the pan sides to hold everything in its proper place, chill and serve.

If all else fails, dump everything into a big bowl, stir it together, and call it a cheese desert. Serve with spoons for everyone.

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Old 01-11-2016, 01:48 PM   #7
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My "go-to" method is, like many others, to line the bottom with parchment paper. I've never had any difficulty removing the cheesecake since I've been using the parchment method.
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Old 01-11-2016, 07:26 PM   #8
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First and most important is make sure that the cheesecake is well chilled! Even a bit frozen is good. Make sure that you grease the pan. If it's a non stick pan and the cheesecake is well chilled and firm, you should be able to coax it off the bottom with a thin spatula and slid onto a serving plate.

I pack my crumb crust firmly and bake it for 10-12 minutes before assembling my cheesecake. This gives me a nice stable crust/base for the cheesecake.
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Old 01-11-2016, 07:40 PM   #9
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Maybe that is where I am messing up. My recipe does not call to bake the crust. It's just ground graham crackers and butter.
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Old 01-11-2016, 09:17 PM   #10
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Quote:
Originally Posted by bakechef View Post
First and most important is make sure that the cheesecake is well chilled! Even a bit frozen is good. Make sure that you grease the pan. If it's a non stick pan and the cheesecake is well chilled and firm, you should be able to coax it off the bottom with a thin spatula and slid onto a serving plate.

I pack my crumb crust firmly and bake it for 10-12 minutes before assembling my cheesecake. This gives me a nice stable crust/base for the cheesecake.
+1
I baked my crust for about 12 minutes (I noticed alot of recipes did not call for that), with the parchment paper trick and then into the `fridge overnight, lastly I also utilize the offset spatula,
worked perfectly, no troubles.
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