Two different questions concerning these topics.
I use a regular 9" springform pan for my cheesecakes (also have the type with solid sides but removable bottom). My challenge has always been to find an easy way to make the cheesecake portable. I've tried using foil covered cardboard for the bottoms but they always seem to get wet in the water bath I cook them in (despite wrapping the outside of the pan in heavy foil).
Any suggestions on how to accomplish this? I want to be able to take my cakes to someone's house without my pan bottom being attached.
Secondly, I often apply fresh whipped cream to my cheesecakes. I'm looking for some way to stiffen the whipped cream so I can more easily cover the cake with plastic wrap without damaging the cream peaks. Perhaps I need a better way to cover them?
Any thoughts would be appreciated.