The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheesecake

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tmarz's picture
tmarz

Cheesecake

I am just curious, I love cheesecake. Do any of you have suggestions for how to get cheesecake out of a normal cake pan?  I don't have a springform pan, and I would obviously be baking this one (cause that refigerated cheesecake stuff, just isn't real enough for me). I had thought, maybe make a foil round to go beneath the crust and some strips of foil to lift it out.


I know you can do it in a 9x13, but I don't want to.


any suggestions?


 


Thanks!

Elagins's picture
Elagins

first, grease the pan well and line it with cake, cookie or graham cracker crumbs.


second, after the cake is baked, let it cool for 1 1/2 - 2 hours, until the center settles and the sides pull away from the pan.  Put a piece of parchment or wax paper over the top, followed by a baking sheet and turn the pan upside down, the put a serving platter on the botton and turn it right side up again.


when you put the parchment down, make sure the top of the cake still has a crust; if the crust has softened, use some shortening or spray oil to lubricate it so the cake doesn't stick when you turn it right side up


Stan Ginsberg


www.nybakers.com

tmarz's picture
tmarz

Thanks, I was thinking about using my 9inch cake pan.

Chrissi's picture
Chrissi

Alton Brown demonstrates in Good Eats cheesecake episode, check it out:


 


http://www.youtube.com/watch?v=eldnGp4lbGU


 


It's nearer to the end so unless you want to watch the whole thing you can just scroll to about halfway through that video where he starts taking the cheesecake out.

BettyR's picture
BettyR

I use Alton Brown's method and it works very well. I like it much better than a spring form pan.


 

 

tmarz's picture
tmarz

So I know the difference between the two, parchement and wax. But in this aplication could I use wax paper?

BettyR's picture
BettyR

Sometimes when your using a cake pan it may not be as wide as a springform and the cheesecake will rise above the edge of the pan as in the cake below. The parchment is firm enough to hold it, I'm not sure wax paper would. I think it might wilt.


 


 

 

 


moma's picture
moma

Hi BettyR

What is the name of the cheesecake? chocolate ?

Elagins's picture
Elagins

since you'll be flipping over a cooled cake, there's no problem of melting the wax and the sheet pan on top of the paper will support the weight of the cake without any problems.


Stan

tmarz's picture
tmarz

Thanks so much for all your guys help! I made it this weekend and it turned out great! It was a marbled chocolate cheesecake, I forgot to take a pick but it looks a lot like the one posted on here, just more chocolate swirls.