Topic: begging for replies for my dilemma

sonofpeternow	-- 12-21-2005 @ 6:15 PM
	I frequently bake cheesecakes (in springform pans) and I can't figure out the best way to transfer my cheesecake from the metal bottom to a serving plate.  As of right now I've lined my bottom with parchment paper but it seems a little unsupportive of the graham cracker crust.  I have heard of lining a piece of cardboard with parchment but wouldn't that burn or, at the very least, change the cooking dynamics?  TextTextText
diana	-- 12-22-2005 @ 9:18 AM
	Hi, What I use to transfer my cheesecakes from the metal bottoms is a large cake/pizza spatula or cake/pizza lifter. This works perfectly. You can purchase one at several places on the internet such as: Cooking.com http://www.cooking.com/products/shprodde.asp?SKU=394547 The Home Market Place http://www.thehomemarketplace.com/product_detail.aspx?item_no=1012349&affid=19 Amazon.com http://www.amazon.com/gp/product/B00004RDEC/qid=1135268114/sr=1-2/ref=pd_bbs_2/103-9819205-4868649?%5Fencoding=UTF8&v=glance&n=284507 I hope this information helps you out. Please let me know if you get one and how you like it. Sincerely, Diana Diana's Desserts
raraS21	-- 12-29-2005 @ 2:48 PM
	I think also that you could keep the metal bottom on the platter, just to save trouble. but you could also do what Diana said if you want to be fancy or something. Well hope it works! Kara
natcat	-- 12-29-2005 @ 3:58 PM
	Hello, I just logged in, and I bake all kinds of cheesecakes, and one of the things I can think of,is, do you let your cheesecake cool completely, then, let it sit in the fridge, atleast over-night?? I have some recipes I always use because they are good ones   and I just use shortening on the bottom & sides of my springform pan, then, mix up the graham cracker crumbs with a little sugar, soft butter, not margarine, & cinnamon, if you want,then,put the crust in the pan & I "pre-bake" the crust for about 12 minutes for a 10 inch one, I let it sit out on a rack to cool, as I'm putting together the ingred. for the filling. I used to use parchment paper, but I found out that the cheesecakes stick to it as I'm trying to slice & take out a piece. After the cheesecake is cooled in the fridge, you could try to take it out with 2 large spatulas, carefully inserted under the crust. If I were you I wouldn't use cardboard, you don't want a fire in your oven   Text I know I talk too much, but just trying to help!!natcat6327@sbcglobal.net Have A Sweet day!!

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