Joined: Nov. 05
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 email@example.com
Have A Sweet day!!