Anyone have any secrets for getting a cheesecake off the metal bottom of
the spring form pan and onto a nice plate?

Thanks,
Doug

Doug wrote:
> Anyone have any secrets for getting a cheesecake off the metal bottom of
> the spring form pan and onto a nice plate?
>
> Thanks,
> Doug


I've never seen it done in a homemade cheesecake. I usually see the
metal bottom set into a plate with a rim that helps to hide the bottm
for serving.

gloria p

One time on Usenet, Doug > said:

> Anyone have any secrets for getting a cheesecake off the metal bottom of
> the spring form pan and onto a nice plate?

I just don't do it. I leave the bottom of the pan under the cake
and plate it along with the dessert. I've had too many accidents
to try getting it over that ridge on the bottom of the springform
pan in one piece. If you put something between the pan bottom and
the plate, like a paper doily, it looks nice and won't slide around
as much:

http://www.mypapershop.com/paper-doilies.html

--
Jani in WA

Little Malice wrote:

> I just don't do it. I leave the bottom of the pan under the cake
> and plate it along with the dessert. I've had too many accidents
> to try getting it over that ridge on the bottom of the springform
> pan in one piece.

Maybe I am backwards, but I keep my ridge pointing down. Don't tell me
I have been doing it wrong all these years! lol

Becca

On Wed, 09 May 2007 23:41:56 GMT, Puester >
magnanimously proffered:

>Doug wrote:
>> Anyone have any secrets for getting a cheesecake off the metal bottom of
>> the spring form pan and onto a nice plate?
>>
>> Thanks,
>> Doug
>
>
>I've never seen it done in a homemade cheesecake. I usually see the
>metal bottom set into a plate with a rim that helps to hide the bottm
>for serving.
>
>gloria p

Alternatively, you could leave me alone with the cheesecake for a few
minutes and you wouldn't have to worry about moving it onto a nice
plate ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Wed, 09 May 2007 15:32:01 -0700, Doug >
wrote:

>Anyone have any secrets for getting a cheesecake off the metal bottom of
>the spring form pan and onto a nice plate?

Yes - make sure your plate is large enough that it will hold the metal
pan base, and just sit the whole thing on top of the plate! There's a
reason they make the sides removable :P

"Doug" > wrote in message
...
> Anyone have any secrets for getting a cheesecake off the metal bottom of
> the spring form pan and onto a nice plate?


Lay down a disk of parchment paper then make the crust on top of that.

Paul

On May 9, 6:32 pm, Doug > wrote:
> Anyone have any secrets for getting a cheesecake off the metal bottom of
> the spring form pan and onto a nice plate?
>
> Thanks,
> Doug

I've tried parchment, two long wide spatulas, finally I bought a nice
plate with a well the right size to accommodate the metal bottom of my
spring form pan. Neither family, friends, nor business associates
ever complain about seeing the unsightly metal bottom of the spring
form pan when being served real cheesecake.

Jessica

Becca wrote:
> Little Malice wrote:
>
>> I just don't do it. I leave the bottom of the pan under the cake
>> and plate it along with the dessert. I've had too many accidents to
>> try getting it over that ridge on the bottom of the springform pan in
>> one piece.
>
> Maybe I am backwards, but I keep my ridge pointing down. Don't tell me
> I have been doing it wrong all these years! lol
>
> Becca


No, that's right. The ridge locks into the groove in the bottom of the
side of the springform pan. At least mine does!

gloria p

Paul M. Cook wrote:
> "Doug" > wrote in message
> ...
>> Anyone have any secrets for getting a cheesecake off the metal bottom of
>> the spring form pan and onto a nice plate?
>
>
> Lay down a disk of parchment paper then make the crust on top of that.
>
> Paul
>
>

I wrap the whole bottom in parchment and fold the extra under the rim
after snapping on the sides. Then when I open up the springform pan I
have a nice bit of paper to lift up the cheesecake and can even peel the
paper away and place it on a plate. Most of the time I either make one
for others or don't want to leave my pan at someone's place so I need
the cheesecake out of the whole pan. And if I am making a cheesecake for
resale I don't use a springform. I use a solid regular but deep cake
pan. Then I invert it on a cake round and put it on another cake round.

Melondy

One time on Usenet, said:
> Becca wrote:
> > Little Malice wrote:

> >> I just don't do it. I leave the bottom of the pan under the cake
> >> and plate it along with the dessert. I've had too many accidents to
> >> try getting it over that ridge on the bottom of the springform pan in
> >> one piece.

> > Maybe I am backwards, but I keep my ridge pointing down. Don't tell me
> > I have been doing it wrong all these years! lol

> No, that's right. The ridge locks into the groove in the bottom of the
> side of the springform pan. At least mine does!

If you flip the bottom of mine over and bake on it, the oils will
seep into the rolled metal edge. I'm probably not explaining this
very well, sorry... :-)

--
Jani in WA