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Cheesecake and whipped cream

post #1 of 5
Thread Starter 

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.

 

Rut

post #2 of 5

 For question 1) Bake the cake in the springform pan with a cardboard circle/disc  instead of the metal bottom. When it's chilled, just remove the springform sides .

 

Question 2) Try adding gelatin to your cream.

Petals
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Petals
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post #3 of 5
Quote:
Originally Posted by petalsandcoco View Post

 For question 1) Bake the cake in the springform pan with a cardboard circle/disc  instead of the metal bottom. When it's chilled, just remove the springform sides .

 

Question 2) Try adding gelatin to your cream.

 

Oh petals, great idea for Q1. I'm going to try that too.  Thanks biggrin.gif

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Good food is the foundation of genuine happiness

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post #4 of 5

1) If you would like, it helps to cook cheesecake in a aluminum pie pan. The only downside is that it cannot be removed so easily.

 

2) You can add confectionary sugar to the whipped cream to stiffen it.

post #5 of 5

You can make stabilized cream in a couple of ways.

This is how I do it...

 

4 cups heavy cream

1/2 cup 10X sugar (measured then sifted)

vanilla (is also nice with a splash of a favorite liqueur ;-)

 

Start the cream off in a very very cold bowl add the sugar and vanilla and then whip on high until nice and thick.

This makes a lot so if you only have one cheesecake to do just half the ingredients.

Keeps for 3 days in very coldest part of fridge.

 

FWIW...I have used Petals technique before and it works like a charm.

I carried it one step further and placed the cake round in a regular, one piece 10x3 cake pan.

Chill the cheesecake until solid, run a warm straight spatula around and then use your regular flip over and tap technique to remove from the pan.

The first time was a bit nerve racking but it worked!

 

mimi

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