In news:rec.food.cooking, "Pete C." > posted on Wed,
24 Nov 2010 20:02:42 -0600 the following:

> 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.

I would see if I could get the parchment to extend outside the springform
pan, then when I remove the tube, I would hopefully have one sheet. The
only problem is that the springform pan makes a pretty tight seal as it
is, and I'm not sure if it would seat properly if parchment paper was set
up that way. Plus there's the water bath to consider, and wrapping the
whole assembly in foil could just turn out to make a big mess.

Damaeus
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