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Topic: How to keep my cheesecake from sticking to the tin?  (Read 8864 times)
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« on: November 25, 2009 03:14:01 AM »

Hello citizens of Craftsterland!

Today I turn to you for advice on how to keep my cheesecake from solidifying itself to the tin.  I've made baked cheesecakes a few times now and every time the crust refuses to come out of the tin.  I use a round springform pan and usually butter the bottom before I start.  The base has a slightly puckered texture which I think is supposed to help keep it nonstick, although it obviously isn't working in this case.  (Not sure if that should make any difference...but I just thought I'd mention it!)

Any words of wisdom?

Ravelry username = tamagotchi
« Reply #1 on: December 04, 2009 02:02:27 AM »

Greaseproof paper is the key.  Its a bit of a pain to cut out but well worth the effort.  I also lightly grease the paper too.


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« Reply #2 on: December 04, 2009 02:40:28 AM »

I  butter the springform (not only the bottom but the sides too) and then I put flower in it so there is just a thin layer of butter and flower Smiley
I hope I made any sense

Also Parchment paper for baking is a good solution!
Hope this helps
« Reply #3 on: December 06, 2009 07:48:14 AM »

Hmm, sounds like paper is the way forward, thanks ladies!

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« Reply #4 on: December 15, 2009 08:13:34 PM »

I line my pan with aluminum foil.

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« Reply #5 on: July 13, 2011 09:00:33 AM »

Hm... it could just be the pastry you're using.  I've made different tarts and cheesecakes in my tins, and some pastries just stick more than others.

Try using a shortbread instead, and don't press it into the bottom just lightly rest it on top and press it into the sides.  Shortbread is very usually non-stick.  At least, I've never had it stick for me, and I don't butter/flour/line my pans with anything.
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« Reply #6 on: July 31, 2011 06:19:07 PM »

My mom and I use super-buttery graham crusts and press them higher up the sides (.25 inches or so), bake the cheesecake with a large bowl of water, then use a paring knife to separate the cheesecake from the sides before opening the springform pan. Usually, we just keep the cheesecake on the bottom plate and just cutting it on there. They don't last very long.

So much cheesecake talk, so little cheesecake in my mouth! Sadness!

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