"Pete C." > wrote in message
ster.com...
>
> Paco wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > sf wrote:
>> >>
>> >> On Wed, 24 Nov 2010 17:46:50 -0600, Damaeus
>> >> > wrote:
>> >>
>> >> > What's the best method for getting a cheesecake off the base of a
>> >> > springform pan and onto something that allows slicing? My
>> >> > springform
>> >> > pan
>> >> > is a nonstick version and it's in immaculate condition. I don't
>> >> > want
>> >> > the
>> >> > cutting instrument to scratch the pan base, and I'm not sure a
>> >> > plastic
>> >> > cutting tool will be thin enough to cut it gracefully.
>> >>
>> >> Did you make that cheesecake already or are you thinking ahead?
>> >>
>> >> If you don't have a cake spatula (those long skinny ones), cut out a
>> >> round of waxed paper, foil or parchment to put on the bottom of your
>> >> springform before you make the crust.
>> >
>> > Cheesecake doesn't have a crust, that's why you use a springform pan.
>> > Parchment on the bottom helps a lot, but even with it I've had
>> > difficulties. Two layers of parchment and/or making the parchment come
>> > up the side of the pan slightly helps.
>>
>> Although the OP didn't state if it had a crust or not, many cheesecake
>> recipes call for crushed graham crackers or ginger snaps, mixed with
>> melted
>> butter & brown sugar, for a crust.
>
> "cheeseCAKE"
>
> Pie = crust
> Cake = no crust

"Boston Cream PIE"?

You're just being persnickety because the recipe title refers to "that
festering cesspool of humanity", New York City.