🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Is there any reason not to leave the springform pan on the cheesecake for safer transport tomorrow?

asked by SpecialSka almost 3 years ago
3 answers 660 views
Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 3 years ago

No, it's actually a great idea!

Farmer's_market
added almost 3 years ago

I've transported many cakes (cheesecake and otherwise) in a spring form pan. I usually just release it per the recipe - to make sure the cake doesn't stick to the pan's sides and air can circulate around it as it cools on a rack - then close it back up once cool and cover the top. Very handy - as is using, e.g., a tart pan with removable bottom in the same manner. Never had any problems.

Default-small
added almost 3 years ago

THANK YOU!!! Merry Christmas!!