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.

This is my second time making the cheesecake at this link...

http://allrecipes.com//Recipe/chanta...ke/Detail.aspx

....and I tell you it's amazing. Also the first comment, the one that
starts with...

OK - I don't want to be rude, but this is the deal: this is a
perfect recipe, and if it fails...

....was a great help. I had cheesecake perfection the first time, and I
feel like this one will be even better, but I would like to get the
cheesecake onto some kind of serving plate without creating a localized
cheesequake. The springform base is recessed about an eighth of an inch
where the graham cracker crust is, and the cream cheese part comes up to
about 3/8" below the rim of the pan. I feel like it's going to be nearly
impossible to get it out of there as a whole piece without doing some kind
of damage to it.

This is being made for Thanksgiving tomorrow. It's setting up in the oven
for the next seven hours or so and will be ready to come out at 1:15am.
Then I'll move it to the fridge to chill, and by sometime tomorrow
afternoon, which is about when we'll be having lunch, it should be chilled
all the way through and settled perfectly.

After baking it looked absolutely fantastic. I can't wait to see how it
turns out. If the method looks too dangerous, I may just serve it off the
springform base this time since about seven people will see it tomorrow,
then make another one sometime to practice on. I'm not opposed to eating
cheesecake casserole, but I want tomorrow's version to be perfect.

Thanks,
Damaeus
--
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