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
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)

Damaeus > wrote in
:

> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing?



You're screwed.

You should have asked *BEFORE* you made the cheesecake and put it in the
oven.

Use a knife to slice it, then next time you use your springform pan, use
baking paper on the base.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Nov 24, 6:46*pm, 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.
>
> 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
> --
> "Marijuana inflames the erotic impulses and leads to revolting sex
> crimes"
> -Daily Mirror (1924)

Can't you slide a flat, long spreader under it and jar it loose?
Next time, use was paper or parchment maybe? I'd just remove the base
from the spring side and serve it right off the metal base. Who will
care?

On Nov 24, 3:46*pm, Damaeus > wrote:

Just leave the cheesecake on the metal base of the spring form pan.
Put it on a pretty plate with a nice paper doily or something. No one
will even notice.

"Damaeus" > wrote in message
...
> 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
>

Make it stiff enough for the transfer by wrapping pan in foil and place in
freezer till partly frozen.

Robert

In article >,
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


What'd you come up with? Next time maybe consider lining the bottom of
the pan with parchment. JAT. That should make it removable. Or, work
with it as you have and just be careful with the knife.

What is a localized cheesecake?


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

On Nov 24, 5:46*pm, 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


Parchment circle cut to fit exactly.

N.

In article
>,
Nancy2 > wrote:

> On Nov 24, 5:46*pm, 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
>
>
> Parchment circle cut to fit exactly.

The problem is how to get the parchment in between the cheesecake and
the bottom of the pan. He didn't think to ask this question until the
cheesecake was already in the oven!

Good advice for next time, though.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article
> >,
> Nancy2 > wrote:
>
>> On Nov 24, 5:46 pm, 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
>>
>>
>> Parchment circle cut to fit exactly.
>
> The problem is how to get the parchment in between the cheesecake
> and
> the bottom of the pan. He didn't think to ask this question until
> the
> cheesecake was already in the oven!
>
> Good advice for next time, though.

I was wondering - when I want to split cake layers neatly, I use
dental floss rather than a knife. I don't really know the
construction of his springform pan - they can vary. If the base is
really flat, it would work.

Dora wrote:
> Dan Abel wrote:
>> In article
>> >,
>> Nancy2 > wrote:
>>
>>> On Nov 24, 5:46 pm, 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
>>>
>>>
>>> Parchment circle cut to fit exactly.
>>
>> The problem is how to get the parchment in between the cheesecake
>> and
>> the bottom of the pan. He didn't think to ask this question until
>> the
>> cheesecake was already in the oven!
>>
>> Good advice for next time, though.
>
> I was wondering - when I want to split cake layers neatly, I use
> dental floss rather than a knife. I don't really know the
> construction of his springform pan - they can vary. If the base is
> really flat, it would work.

Forget that. Fingers before brains.

On Mon, 29 Nov 2010 09:45:11 -0800 (PST), Nancy2
> wrote:

>On Nov 24, 5:46*pm, 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
>
>
>Parchment circle cut to fit exactly.
>
>N.

A bottom crust is better, and edible.

From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr.

Junior's Most Fabulous Restaurant Cafe Bar

Any place that's been in business since 1929, uses 7,500 pounds of
cream cheese each week, and ships 2,000 cheesecakes by parcel post
each month must be baking something right. Junior's on Flatbush
Avenue, the self-styled "Pulse of Downtown Brooklyn", is part coffee
shop, part deli, part restaurant. All the food, from five kinds of
muffins at breakfast to the daily ton of brisket and pastrami served
365 days a year, is made on the premises.

"Our decision to stay in Brooklyn after we were almost destroyed by
the 1981 fire was important in this area," agree Sherry and Kevin
Rosen, grandchildren of founder Harry Rosen. "We are a landmark, and
we are the anchor of this neighborhood."

"Why Juniour's?" is a question often heard in Brooklyn. The place was
originally called Enduro's, but the owner changed it, naming the place
after his son, called Junior. Simple.

It's true that the neighborhood has changed since the days when
Junior's catered to patrons of downtown Brooklyn's picture palaces
like the Paramount across the street, when headliners such as Frank
Sinatra and disc jocky alan Freed sustained the inner man on Junior's
smoked lake sturgeon and crispy corned beef. And the Albee and Fox
theaters have given way to shopping malls and office buildings. Now
Junior's has become what owners Marvin and Walter rosen, sons of the
founder, call a "destination" restaurant, not just a convenient
drop-in spot, for those who think Junior's is the best there is.

As one loyalist put it: "On chill winter nights or crisp fall
evenings, the sight of burgers on the grill in Junior's window was
like watching a yule log. In spring and summer, a fabulous ice cream
dish made one feel part of Brooklyn's answer to Rome's Via Veneto...
and where else could one get such cheesecake?"

---= Junior's Cheesecake =---

"Body, richness and a seductively smooth texture" are Marvin Rosen's
criteria for his famed cheesecake, developed by baker Eigel Peterson
in 1950. Winner of any number of Best Cheesecake contests, the cake
was described by one critic as "creamy, rather sweet, with a light
texture." Below is Junior's own recipe.

2 tablespoons unsalted butter
Graham crackers
7/8 cup sugar
3 tablespoons sifted cornstarch
30 ounces cream cheese, at room temperature
1 extra-large egg
1/2 cup heavy cream

1. Liberally grease the side and bottom of an 8-inch springform pan
with the butter. Crush to powder enough graham crackers to lightly
coat the bottom. Coat the bottom with the cracker crumbs and
refrigerate the pan until ready to use.

2. Mix the sugar with the cornstarch. Add the cream cheese and stir
to blend well; stir in the egg and blend again. Add the heavy cream,
a little at a time, and mix. Stir in the vanilla. spoon batter into
prepared pan.

- preheat oven to 450º F. -
3. Bake for approximately 40 to 45 minutes, until the top is golden
brown. Transfer the cheesecake to a rack and let it cool for 3 hours.
Makes 1 8-inch cheesecake.