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.![Huh :huh: :huh:](https://www.discusscooking.com/forums/images/smilies/huh.gif)
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.![Wacko :wacko: :wacko:](https://www.discusscooking.com/forums/images/smilies/wacko.gif)
Does anybody have any suggestions to mae the crust adhere better?![Cool :cool: :cool:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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?![Wink ;) ;)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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.
![Huh :huh: :huh:](https://www.discusscooking.com/forums/images/smilies/huh.gif)
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.
![Wacko :wacko: :wacko:](https://www.discusscooking.com/forums/images/smilies/wacko.gif)
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