I never use springform pans for cheesecake, just a conventional straight-sided cake pan. Lime the bottom with parchment, press your crust into place, fill with the batter, bake in a water bath until done (it should "jiggle like jello, not wiggle like a wave" when you bump the edge of the pan), remove, cool, and refrigerate overnight. Regardless of how you bake a cheesecake, it is always a good idea to bake it at least 12 hours before you plan to serve it. To depan, set the cake pan in a mixing bowl of hot water for about 15 seconds. Remove it from the water, and run a paring knife or small, thin spatula around the edge. Cover the cake with a piece of parchment, and set a cardboard cake circle or a flat pate upside down on it. Turn the cake pan upside down and bang it a couple of times if need be until you feel it fall down out of the pan. Press another cake circle or flat plate on the crust, and invert the cheesecake. Remove the top platter and parchment. Voilà! It sounds like a lot of steps, but once you get used to it, you may be glad to only need conventional cake pans on hand for many uses.
What I found that worked was to line a normal pan with parchment paper, letting the paper go over the sides. And if you're baking it, let it cool in the pan a little bit, then pull the sides of the parchment paper out so theres the cake on the paper out
of the pan. I hope you understood that it was kinda difficult to describe.
What I found that worked was to line a normal pan with parchment paper, letting the paper go over the sides. And if you're baking it, let it cool in the pan a little bit, then pull the sides of the parchment paper out so theres the cake on the paper out
of the pan. I hope you understood that it was kinda difficult to describe.
What I found that worked was to line a normal pan with parchment paper, letting the paper go over the sides. And if you're baking it, let it cool in the pan a little bit, then pull the sides of the parchment paper out so theres the cake on the paper out
of the pan. I hope you understood that it was kinda difficult to describe.
Use a round cake pan the same size and line w/ greased parchment. When completely cooled, invert onto a flat surface that has been covered w/ plastic wrap, and invert again so that it is right size up. We used to do this in a bakery that I worked in; we never used spirngform pans.
There really is no fool-proof substitute but you can try lining your cake pan with parchment paper and grease it pretty well. You still may have trouble getting the cake out intact, but there was a great suggestion on another thread here about filling in cracks with sour cream and popping it back in the oven for a few minutes. Maybe you could try that, assuming the cracks aren't more like crevices. Good luck!!
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of the pan. I hope you understood that it was kinda difficult to describe.
of the pan. I hope you understood that it was kinda difficult to describe.
of the pan. I hope you understood that it was kinda difficult to describe.