Cutting a perfect cheesecake

[sadie's mom]

Here is my second of 3 posts. Topic...Cutting a perfect cheesecake!!

I make cheesecakes from the size of a cupcake up to 16" in diameter. But the main size is of course, 9" in diameter. Right now I slice each one by hand with are you ready...dry wall knifes

What is the secret to cutting a cheesecake (with at least 16 slices) without having the "tips" break or collapse in?????????

I rarely have a problem with my chocolate cheesecakes but my original and many others have to be nearly frozen, then I take them out and cut them. Even then the tips break sometimes. please help.

I talked to a man last summer who said all of the big cheesecake places freeze then use a big machine to cut their cheesecakes. THAT'S why theirs are so perfect. But I do not want to freeze my cheesecakes just so I can slice them nicely.

Answer this one for me and I will consider you a god...

Thanks,

Laurie

[Harpua]

Use a long ham carving knife. That way, you can go all the way across the cake without putting a tip towards the middle. Also, keep your knife in SUPER hot water and wipe before each slice. This always works for us, but we do freeze our cheesecakes. I believe I have used this method with well-chilled but thawed cakes as well.

like the bottom knife in this pic



Making sure it is super sharp is also helpful.

What knife have you been using?

[thetincook]

Swirls and chunks in the cheesecake batter will weaken the tips if you put too much in the center of the cake. I run into this problem frequently with the 16 cut cheesecakes we buy at work. Like Harpua sais, it's nothing that a long knife and hot water can't fix.

[panini]

Nothing easier then partially frozen with a double handle knife or Food Tools slicer. For frig cakes we usea guitar wire or mono fishing line with wooden dowels on one end.

[Jim]

We use dental floss pulled taunt. I saw the bakers at Termini Brothers Bakery in South Philly do it this way... and they have been making cheesecake for a lot longer than just about anybody.

[momoreg]

Ditto dental floss or fishing line. It's the only way, in my opinion. Much easier to clean between cuts than a knife, with less waste. Also, the cut is much finer than a knife. Of course, if you do choose to use a knife, make sure it's a thin blade, and have a pitcher of hot water and a towel nearby to remove the excess.

[sadie's mom]

Thank you for all of the advice.

When I first started I did use dental floss but I found that when I tried to remove a slice the cut wasn't, I guess, straight enough...I couldn't get a whole piece out without it breaking. Does anyone agree?

Panini what do you mean by "mono" fishing wire?

And do you make the wooden dowels on the end or can you buy a utensil like this somewhere?? (My husband is a jack of all trades so if necessary he could make one.)

Laurie

[panini]

Laurie,
Just a regular old dowel. We use a double wall carboard circle. We have a stack of about 10 that we have taped and use all the time. We pop a cake on top of the pile and cut. You need to put enough pressure to slice down to the board and slide it out using the dowel end. I guess the give in the board lets it cut through to the bottom. There is no problem getting slices out, although be don't parbake or blind the crust.
HTH
If I never see another pumpkin chezcake again it will be too soon.
Sorry. Monofiliment fishing line ( 25lbs. test). I have to check that.
Tried spider wire fishing line(braided) didn't like it.

[sadie's mom]

I'm on it this week, be prepared...you may be deemed a god soon.....

What is "mono" fishing line though? Just one string or is this something to do with thickness? I feel silly asking.

I'll let you know how I make out.

See ya,

Laurie

[panini]

Monofiliment fishing line is the most common lines other then fabric line. Found everywhere. Walmart, maybe even the dollar store. It should only run about buck or 2. The Lbs. test will determain the diameter. I think we use 25lbs. test. Don't go to light or you will be frustrated with the stretch. I'm going to say it's about 4 times larger then dental floss.
Good Luck.
I'll take the son comment as a great compliment. But we're probably pretty close in age

[castironchef]

"Mono" fishing line is short for monofilament. I.e., it is merely a long piece of plastic.

It's named that to differentiate it from braided fishing lines.

[panini]

Sadie's Mom.
Sorry, I read that as good son. God Son, Please, please, I need a God Mother!

[sadie's mom]

Hee hee, no problem! I tried the fishing line and the center still caved in a bit, not horrible but it wasn't perfect. And the cuts still were not straight, I got a few pieces out but they weren't a nice smooth cut.

When you stack up those cake circles do you just tape them together on top of one another or do you wrap them with tape? Also, do you remove the cheesecake from it's metal bottom and put it on a cardboard circle before you cut? (I use removable bottom pans.)

I'm going to start drinking again...

Laurie

[momoreg]

Why is the center caving in? Are you sure it's baked all the way through??

[sadie's mom]

I'm absolutely certain it is baked through. It's just the tips that are breaking off in very small amounts, less than an inch. But it's just enough that I feel I must put something in the center to cover the small breaks.

Did a groom's cheesecake this weekend and I had to cut a 10" into 18 slices and an 8" into 16. I was so worried they'd break off that I ended up freezing them and then cut them with my 14" dry wall knives. (Which of course do go all the way across the cake.) And all was perfect. I just don't like freezing my cheesecakes.

Laurie