ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Cheesecake and removal from pan base
New Posts  All Forums:Forum Nav:

Cheesecake and removal from pan base

post #1 of 8
Thread Starter 

We're having trouble removing cheesecakes from the springform pan bases.  I put the base in so the rim faces down, but still have a hard time sliding the cheesecake off the base without compromising the look of it.  Would it help to bake the crust some before adding the ck filling then baking it again?

 

Thanks in advance.

post #2 of 8

Line the base with parchment.

 

BDL

post #3 of 8
Thread Starter 

Hmmm, why didn't  I think of that?   Better yet, why didn't my baker think if that!! Thanks, BDL

post #4 of 8

This will work, but I have had trouble then getting the parchment off the base without the crust crumbling (when using something like a graham crumb crust).  In this case I find it works to bake the crust at least 10 minutes before adding the filling.  Chill the baked cheesecake thoroughly before trying to unmold, then use a blow torch to briefly heat the bottom.  This melts just the bottom bit of butter and will allow it to release.

post #5 of 8

I do the same as you and turn over the base. That way I can use a long flat spatula to scrape the cake off the base. I rinse the spat in hot water first.

post #6 of 8

Warm the base a little bit over a burner.

post #7 of 8

Can't understand why you are having a problem. Try spraying the bottom and sides with a bit of Pam type coating  no flour .I remove mine when they are ice cold. That may help you, and I do not bake on parchment. As suggested above a long spatula to loosen

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 8
Thread Starter 


Thanks everyone.  Parchment and chilling worked wonders! 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Cheesecake and removal from pan base