Casual Cook
Assistant Cook
Hello,
I baking cheese cakes in a spring form pan. The crust on the first attempt partially collpased and was thin, but at least there was crust.
On attempts two and three, the entire crust failed to adhere to the side of the spring form pan and just collapsed on the bottom.
Does anybody have any suggestions to mae the crust adhere better?
Also.... Though I placed it on a rack to cool and covered it with a pot, there was a noticable identation in the center of the cooled cheese cake.
Anybody know any neat tricks to minimize the indentation?
Thanks in advance,
John
I baking cheese cakes in a spring form pan. The crust on the first attempt partially collpased and was thin, but at least there was crust.
On attempts two and three, the entire crust failed to adhere to the side of the spring form pan and just collapsed on the bottom.
Does anybody have any suggestions to mae the crust adhere better?
Also.... Though I placed it on a rack to cool and covered it with a pot, there was a noticable identation in the center of the cooled cheese cake.
Anybody know any neat tricks to minimize the indentation?
Thanks in advance,
John