removing cheesecake from the baking pan

Well, you do either need the cake pans with the push up bottom, or a springform.  I usually line the bottom of my pan with parchment.  Once the cheesecake is completely chilled, it's pretty easy to slide a cardboard round between the crust and the parchment. I also put a strip of parchment around the inside of the pan.  I find that it makes it easier to remove from the pan and have nicer looking sides.  It peels off cleanly, without have to run a knife around the inside of the pan.  

Quote:

Originally Posted by AObakery 

Thanks.  i've used spring forms but my current pans have a little lip and that makes it impossible to get at the bottom.  I will try an anodized alumnum pan and see how it work in the bain marie and how hard it it to remove the cake once chilled.

 

I do not use a graham cracker type of crust so I've a little apprehesive about slidnig a cake round under neath.  I'll just have to give it a try using parchment as you suggested on the side and bottom.  I agree that you do not want to run a knife around the sides.

 

Are they any issues with Aluminum pans imarting a metalic taste to the cake?  I was hoping that that will not be an issue with an anodized pan.

Do you mean that the bottom part of the springform, the plain disk, has a lip?  The lip goes down, not up.  Of you put the springform together with the lip facing down, there will be a smooth side up and you can slide a spatula or knife under it.  Every time someone else does my dishes here, they always put the springform back together with the lip up - for some reason.  That's what made me think of it, but maybe you;re talking about something else?

Quote:

Originally Posted by AObakery 

Thanks.  i've used spring forms but my current pans have a little lip and that makes it impossible to get at the bottom.  I will try an anodized alumnum pan and see how it work in the bain marie and how hard it it to remove the cake once chilled.

 

I do not use a graham cracker type of crust so I've a little apprehesive about slidnig a cake round under neath.  I'll just have to give it a try using parchment as you suggested on the side and bottom.  I agree that you do not want to run a knife around the sides.

 

Are they any issues with Aluminum pans imarting a metalic taste to the cake?  I was hoping that that will not be an issue with an anodized pan.

I don't use a water bath, so can't really help with that.  Since you don't use a crust, my only suggestion would be to freeze it to make it solid enough to move.  I haven't noticed any pans contributing an off flavor, and I've used everything from really cheap springforms to heavy duty ones.

Some of the pans I have at home have that same type of lip.  But, since I use a crust, I can lift it up.  There are some pans, like the ones I'm using at my new job, that have a raised base inside the pan, and the sides clamp around it. Makes cutting and lifting slices (or the whole thing) very easy. 

Actually really easy tip.  Take a piece of parchment paper that is bigger than the pan.  Prepare the pan as normal...whatever you normally do.  Assemble the pan with parchment paper in the middle.  So base, parchment paper, then sides.  The paper should stick out of the pan on the bottom.

After cake is baked and cooled...release sides and remove.  Then you can simply lift the cake off the bottom pan by using the ends of the parchment paper as handles.  Peel the paper back on one corner of the cake and as you lay it on your final plate peel the paper off.