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Old 12-25-2015, 04:22 PM   #11
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Yeah, so, I'm doomed alright!
DANG IT!!
Look at that, wouldja?
Sogged out, say a third of the way... oh well, I was thinking about it and many a Cheesecake I've had out at restaurants, etc that were the same way, so...
I bought some 72% cocoa Chocolate and some Caramels, I'll just disguise it.
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Old 12-25-2015, 04:24 PM   #12
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Quote:
Originally Posted by Janet H View Post
...snipped ...

And then there's this - the two pan method:

I am SO using this method next time, thanks Janet!
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Old 12-26-2015, 11:21 AM   #13
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Originally Posted by GotGarlic View Post
For the flourless chocolate cake we made last year, I buttered the bottom of a cake pan, covered it with a round of parchment, then buttered the parchment. The cake came right out, we peeled off the parchment, and it was perfect. Iced it will cinnamon and dark-chocolate ganache. Oh so good
My memory is coming back and I remember carefully cutting out and buttering parchment paper to cover the complete inside of the cheese cake pan.
How I got it out without destroying it is beyond comprehension. But I did and was successful.
I have this exact pan. Its the one I used to make my one and only homemade cheese cake.
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Old 12-26-2015, 11:49 AM   #14
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You shouldn't need to put parchment up the sides. When you remove the cake from the oven, run a knife around the inside of the pan to loosen it. This will also help prevent cracking as the cake cools.
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Old 12-26-2015, 12:04 PM   #15
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I've never had a problem making cheesecake. In fact, I just made one (Oreo cookie variety) this week to bring to our family Christmas event.

I don't use a water bath and have no problems with my cakes. I do, however, line the bottom of the pan with parchment before I attach the side ring. I do that so I don't have to worry about leaving the cake pan bottom behind when I share a cake. Once the cake is baked, all I have to do is slide the cake off using the parchment.

Most, if not all, of my recipes direct me to bake for a specified time, then remove from the oven for about 10 minutes, spread on the topping and return to the oven for a few minutes to set the topping. After the final baking time, they're cooled for a few minutes and I run a thin knife around the sides to loosen it. Refrigerate and, when fully cooled, remove the ring and put the cake on a plate. Always perfect results.
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Old 12-26-2015, 12:18 PM   #16
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Originally Posted by GotGarlic View Post
You shouldn't need to put parchment up the sides. When you remove the cake from the oven, run a knife around the inside of the pan to loosen it. This will also help prevent cracking as the cake cools.
I was following Alton Browns instructions. The recipe said to line the bottom and sides. I cut out a long piece and made it into a ring. I'm still amazed I was able to get it out, then turn it back over.
It was not a very firm cheese cake.
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Old 12-26-2015, 12:35 PM   #17
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I watched Alton Brown make a cheesecake and he heated the finished cheesecake in the pan on a burner for a few seconds to slightly soften the butter in the crust so he could invert the cake, remove the pan and plate it.

I do that with my 10" springform to make it easier to get it onto a serving plate.

If I'm baking a cake, I line the bottom with parchment and grease the parchment. I never did the sides. I just rum a knife around the pan to loosen the sides and invert.
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Old 12-26-2015, 06:19 PM   #18
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I had heard of the two pan method before. But since it was a long time before I made another cheesecake, I had forgotten about it. Then the next year I remembered it. It works like a charm. Before that I used to put a roasting pan on the shelf below filled almost to the top with water. That too worked like a charm. So this year when I had to make a couple of different ones, I decided to go with the two pan method. And that will be my "go to" method from here on in.
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Old 12-26-2015, 06:58 PM   #19
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Do any of you use the Cake Release recipe?

Christmas babies really lose out being born on or even too near Christmas. Pirate was one of those babies. As a result this child of mine has never, ever had his birthday acknowledged. No cards, gifts or cake.

So this year I made the Hershey's Chocolate Chocolately cake. His very favorite. I made it in a Bundt pan. He thought I was making it for Christmas at his sister's house. I am not a big fan of Pam or other spray products. They tend to run down the sides and create a puddle on the bottom. And in a Bundt pan, there is even more puddles. It still requires the step of flouring the pan. So this time I used the cake release. So much easier and I knew from past experiences my cake was going to release completely. No second step of flouring required.

For those of you who don't know or have it, here it is.

1 1/4 cup solid vegetable shortening (Crisco or other similar product)
1/4 cup of vegetable oil
1/4 cup of all purpose flour

Mix together in a small container all the ingredients. When using, spread with a pastry brush (silicone works best) to coat cake pans prior to adding batter.

This works great. I have never had a failure of a cake sticking. And it is less expensive than Pam or any other spray, and no second step of flouring.

Store in a container with a lid in your cupboard just like you would your shortening.
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Old 12-27-2015, 11:45 PM   #20
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I just wanted everyone to know that Nordic Ware sells several springform pans that do not leak.
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