How can I remove a whole cheesecake from spring pan onto plate without destroying graham cracker crust?

Question

after I baked and chilled overnight, I want to slide the entire cake onto a cardboard circle form , making it ready to deliver to customer without having to retreive the spring pan later from customers. I bake for friends and family. Cakes no problem, but with graham cracker crust, it can become a mess if not done properly. I do not want to use baking paper on bottom because one has to be careful not to eat the paper if it is not removed before serving and again, the same problem of destroying the graham cracker crust on bottom of cheesecake.

Answer 1

I do this all the time. Spray the bottom and sides of the springform pan with a cooking spray. Use a sharp knife to release the top of the cheesecake from the sides of the pan before you open the latch as you always do; the crust will slide right off the bottom pan.

Answer 2

If your cake has been cooled overnight the cake should be strong enough to withstand its on weight. I use parchment paper when I bake, cool the cake; using as flat a plate as you have (a dinner plate works fine, the plate in your microwave works better [it's flatter]) place the plate on the top of the cake and flip both the cake and plate upside down (your cake should be resting on the plate). Then remove the bottom part of the pan, remove the parchment paper and put your round on the crust, flip everything right side up and remove the plate. I've been doing this for years and have never had the cake collapse or break. I have found that using the parchment paper will help keep your crust whole, since it just peels off; it also makes getting the bottom pan part off without hurting the crust. If I have an especially sticky cake recipe, I will put parchment paper on the plate.

Answer 3

The careful way to do it is to take a sharp slender knife like a serrated bread knife and hold it along the inside of the sides of the pan. Then run it carefully along there to stop the cake edges from adhering to the metal. Now pop the spring open and the sides will be off without ripping crumbs off in opening.

Now repeat that process of running the sharp knife along the bottom inside of the pan to separate the cake bottom from the pan bottom. Now that it is separated you can slide the cake away from the bottom.

Maybe next time when you bake it you can put a circle of corrugated cardboard on the bottom. No one would fail to notice that and accidentally eat that cardboard.

Answer 4

I put a piece of parchment paper on the bottom of the pan before I pat the crust down. After cooling run a knife along the edge of the circle and you can slide it off to another plate.

Answer 5

An hour or two in the freezer before removing from the pan may help, I've used this tactic on baked goods with crusts prone to crumbling. The moisture in the outter crust freezes first, this holds it together pretty well.

Answer 6

The parchment paper is the only solution I can conceive. Tell them its there. I just looked on the internet. Wilton makes a line of non-stick spring form pans. Have you tried those?

Answer 7

The GC crust is suitable for this. the foil plate is fine in the over. Home crust rules, especially for the better type of cheesecake like Turtle.