When do i remove springform pan from cheesecake

Related Articles. Article Summary. Method 1. Chill the cake overnight. This crucial step will make the biggest difference in your cake's final appearance.

If it's still warm or room temperature when you try to take it out of the pan, you'll end up with cracks and gouges in your cheesecake. If you're concerned about making sure your cheesecake looks perfect, don't skip this step. Loosen the sides with a knife and hot water. When you're ready to serve the cake, the knife and hot water trick is the best way to remove the sides of the pan. Take a butter knife and run it under hot water, or dip it in a cup of hot water nearby.

Run the knife along the edges of the cake against the sides of the pan. This loosens the cake while keeping the sides smooth. Don't use cold water, as it isn't as effective as hot water. Using cold increases the chances that the cake will crack or break. Use heat to loosen the cake from the base. Removing a cake from the springform pan base is more difficult than taking off the sides. It can help to use a source of heat to slightly heat the bottom of the cake, so that the butter in the crust softens and the cake is easier to move.

Use one of the following techniques: [2] X Research source A cook's blowtorch. If you're lucky enough to have one in your kitchen, this is a great tool for warming up the base of a cheesecake. Hold the pan with a potholder. Turn on the torch and with extreme care pass the lit blowtorch under the base. This will heat the butter and soften the cheese just enough to slide the cake out of the pan. Take care not to overheat it! A gas burner. Turn on your gas burner and carefully hold the cheesecake over the burner to heat up the bottom of the cake.

If you don't have a gas burner, you can try a lighter. Again, be careful not to overheat the pan. It will get very hot. A knife wet with hot water.

This is the least preferable method, since wetting the crust of the cake will affect its texture. If you don't have tools to directly heat the bottom of the pan, this is a good option. Remove the sides of the pan. Unlatch the pan and gently lift away the sides. A chilled cake will remain upright, rather than slumping to one side of the other. If you see any small cracks or spots that need correcting, run a knife under hot water and gently smooth out the rough parts.

Slide the cake onto a platter. Right after heating the bottom, very gently slide the cake onto a platter that you have waiting right next to it. If you have trouble removing the cake from the base, gently push it with the flat side of a large knife to encourage it to move off the base. Push the crush, not the soft cheese filling, which is easily dented. Many cooks simply leave the cake on its base instead of attempting to slide it off.

Feel free to place the entire cake base on the serving platter. You can hide its edges by decorating around the cake with sliced strawberries or raspberries.

Method 2. A cake that is warm or at room temperature will fall apart if you try to remove it from the pan. It must be entirely firm before you attempt do anything with it. Remove the sides of the springform pan. Run a knife dipped in hot water along the edge of the cheesecake to loosen it from the sides of the pan.

Re-dip the knife as necessary to prevent the knife from dragging at the cake. After loosening the cake, pop open the latch on the pan and lift away the sides. Don't use cold water to loosen the cake, since it isn't as effective as hot water. You can cover any cracks or gouges on the sides of the cake by using a knife dipped in hot water to smooth them over. Gather three large spatulas and a friend. The spatula method requires someone else's help, since the cake might break if you try to support it using just two spatulas instead of three.

Three spatulas should be enough to lift the cake and safely transfer it to a platter. Choose large, flat, thin spatulas that will easily slide under the cake.

This will make it easier for the cake to unstick from the bottom of the springform pan. Slide the spatulas under the cake. Very carefully slide them between the crust and the springform pan bottom. Keep sliding as far as you can, and try to cover as much area under the cake as possible.

Space the spatulas evenly around the cake so no one spot is unsupported. Try it out and see if this is going to be the preferred method for you. There are other ways to try to get your cheesecake out of the pan, of course. The cake needs to be supported by three spatulas and you only have two hands. Slide the spatulas under the cheesecake and then get ready to lift it out of the pan.

Go as deep as you can and then count to three before lifting the cheesecake at the same time as your helper. Failing to lift at the same time could lead to bad results.

As long as you have someone that you can coordinate with, this option should work just as well as the sliding method. Another option is to bake the cake on parchment paper. This is a nice little trick that makes getting it out of the pan simpler. You want to cut out a circle of parchment paper that is a little bit larger than the base of your springform pan. You then bake the cheesecake on top of the parchment instead of having it touching the pan directly. You could also line the sides of the pan with parchment paper if you want to.

Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top.

This prevents cracking as the cheesecake cools and contracts. If your cheesecake batter has starch in the recipe flour or cornstarch , you do not need a water bath. Do not cool your cheesecake in the oven.

If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.