Cheesecake question
- Thread starter bevmoo8
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
boufa06
Executive Chef
I use a wide spatula to transfer the cake. To do it, I first loosen the cake from the loose bottom of the pan, place the cake very near to the serving plate and slowly and gently slide it out. Alternatively, you can use two spatulas to lift the cake out before transferring to the plate.
Michelemarie
Executive Chef
I also use a large - wide - spatula. I usually run a butter knife between the crust and the pan first, then sort of slide and guide it to the serving platter.
AllenOK
Executive Chef
What you really want is a couple of these kind of spatulas:
The fork is for scale. This is professional equipment. I can't remember if I got it at a restaurant-supply shop, or some high-dollar gourmet shop. A restaurant supply shop would be cheaper, but they aren't always open to the public.
I use that spat mainly for burgers when I grill, but they do have many other uses. You can load cookies onto the spat when you're transferring them from the baking sheet to a wire rack to cool, or hor d'ourves from an assembly surface onto a serving platter.
The fork is for scale. This is professional equipment. I can't remember if I got it at a restaurant-supply shop, or some high-dollar gourmet shop. A restaurant supply shop would be cheaper, but they aren't always open to the public.
I use that spat mainly for burgers when I grill, but they do have many other uses. You can load cookies onto the spat when you're transferring them from the baking sheet to a wire rack to cool, or hor d'ourves from an assembly surface onto a serving platter.
Andy M.
Certified Pretend Chef
If your cheesecake has a graham cracker crust, you can heat it on a burner to help release it from the pan bottom.
If you have a gas stove, place the cake with the pan bottom directly on the burner and turn it on full for 10 seconds. Turn it off and the cheese cake will be a lot easier to move with a spatula as described above.
If you have a gas stove, place the cake with the pan bottom directly on the burner and turn it on full for 10 seconds. Turn it off and the cheese cake will be a lot easier to move with a spatula as described above.
shpj4
Head Chef
Hello and welcome to DC. I would use 2 large spatulas to transfer the Cheesecake from the pan to your plate.
Well I transfered it fine, the cake has a huge crack in it but that was no big deal this time as it is just for us. Not really happy with the recipe though, it did not have a rich New York cheesecake taste. It is good but I have had better and the crust did not call for any sugar, I did not think about it when I was making it but it is a little bland. If you have a great plain N.Y. cheesecake recipe please let me know I would prefer one without the crust. Thanks ya'll, Bev
Andy M.
Certified Pretend Chef
Here's my recipe and it's agreat NY style cheesecake. You can leave off the drust if you. This crust does have sugar in it. I've also made it with vanilla wafers in place of the graham crackers. That was good too.
Cheesecake
For the Crust:
2 1/3 C Graham Cracker Crumbs
1/2 C Unsalted Butter, melted
1/4 C Sugar
For the Filling:
2 Lb Cream Cheese, room temp.
1 1/2 C Sugar
1/4 C Flour
5 Eggs
16 Oz Sour Cream
1/4 C Milk
1 T Vanilla Extract
Make the Crust:
Position the oven rack in the center of the oven and preheat to 375° F.
Wrap the outside of a 10-inch-diameter springform pan with heavy-duty foil.
Combine all the ingredients in a food processor. Pulse just until the crumbs are moist.
Press the crumb mixture firmly onto the bottom and 2 inches up the sides of the prepared pan. Use a flat bottomed glass or measuring cup to press the crumbs into place.
Bake until the crust begins to brown, about 8 minutes. Transfer the pan to a cooling rack. Maintain oven temperature.
Make the Filling:
Using an electric mixer, beat the cream cheese and sugar in a large bowl until will blended then beat in the flour.
Add the eggs 1 at a time, beating just until combined. Beat in the sour cream, milk and vanilla. Pour the filling into the crust.
Place the springform pan in large roasting pan. Pour enough hot water into the roasting pan to come half way up the sides of pan.
Bake the cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour.
Turn off oven and keep the door closed. Leave the cake in the oven for 1 hour.
Remove springform pan from roasting pan and remove the foil. Cool it on a cooling rack for a couple of hours. Refrigerate at least 6 hours. Cover and refrigerate overnight before removing from the pan.
To remove the cake from the pan, first run a thin bladed knife around the inside of the pan to separate the cake from the side of the pan. Remove the springform sides.
Place the cheesecake with the pan bottom on a burner and heat it for about 10 seconds. This will soften the butter in the crust so you can slide the cake off the pan bottom onto a serving plate. Use a long frosting spatula or knife blade to ease the transfer.
Cheesecake
For the Crust:
2 1/3 C Graham Cracker Crumbs
1/2 C Unsalted Butter, melted
1/4 C Sugar
For the Filling:
2 Lb Cream Cheese, room temp.
1 1/2 C Sugar
1/4 C Flour
5 Eggs
16 Oz Sour Cream
1/4 C Milk
1 T Vanilla Extract
Make the Crust:
Position the oven rack in the center of the oven and preheat to 375° F.
Wrap the outside of a 10-inch-diameter springform pan with heavy-duty foil.
Combine all the ingredients in a food processor. Pulse just until the crumbs are moist.
Press the crumb mixture firmly onto the bottom and 2 inches up the sides of the prepared pan. Use a flat bottomed glass or measuring cup to press the crumbs into place.
Bake until the crust begins to brown, about 8 minutes. Transfer the pan to a cooling rack. Maintain oven temperature.
Make the Filling:
Using an electric mixer, beat the cream cheese and sugar in a large bowl until will blended then beat in the flour.
Add the eggs 1 at a time, beating just until combined. Beat in the sour cream, milk and vanilla. Pour the filling into the crust.
Place the springform pan in large roasting pan. Pour enough hot water into the roasting pan to come half way up the sides of pan.
Bake the cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour.
Turn off oven and keep the door closed. Leave the cake in the oven for 1 hour.
Remove springform pan from roasting pan and remove the foil. Cool it on a cooling rack for a couple of hours. Refrigerate at least 6 hours. Cover and refrigerate overnight before removing from the pan.
To remove the cake from the pan, first run a thin bladed knife around the inside of the pan to separate the cake from the side of the pan. Remove the springform sides.
Place the cheesecake with the pan bottom on a burner and heat it for about 10 seconds. This will soften the butter in the crust so you can slide the cake off the pan bottom onto a serving plate. Use a long frosting spatula or knife blade to ease the transfer.
