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sonofpeternow 12-21-2005 @ 6:15 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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:


The Home Market Place


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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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!

natcat 12-29-2005 @ 3:58 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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 Smile  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 Gasp  Text I know I talk too much, but just trying to help!!natcat6327@sbcglobal.net

Have A Sweet day!!

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