GA Home Cook
Sous Chef
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?
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?