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(Arthur Shapiro) wrote in
:

> I've decided to try my hand for the first time at making a cheesecake.
>
> Adding pressure to the situation is that I'm going to do it for my
> departmental weekly meeting at work, where we rotate the catering duty
> and it becomes a game of one-upsmanship for most of us. I've found a
> good-looking Oreo cheesecake recipe on the web, and that will be the
> do-or-die cantidate.
>
> I just purchased a two-size set of Cephalon springform pans, which
> seemed to be the heaviest, most solid looking units in the store,
> although I realize there are "better" units out there.
>
> Here's my question: these Cephalon guys are non-stick. Does that
> eliminate the need to butter the inside of the springform pan, or is a
> baked cheesecake so sticky that everything and anything one can do is
> a benefit? Any other hints for a first-time beyond having a pan of
> water in the oven while baking?

Butter them the same as if they were not nonstick.

Pan of water in the oven? Or springform pan in water bath? If the
latter, be sure to wrap the exterior of the springform pan with a double
layer of heavy-duty foil. If omitted, the water will invade the
cheesecake.

>
> Nervously,
> Art
>
>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.