I'm making cheese cake squares on a stick and I accidentally stuck the cheesecake batter in the pans without putting foil in it to get the cheesecake out easier. Is there a way I can get the cheesecake out without breaking it? Do you think putting it in the freezer will help? Any help would be great! Thx!
2007-12-23 08:21:15 · 7 answers · asked by Mrs. Martin 3 in Food & Drink ➔ Cooking & Recipes
um can I pls just get answers to my question? k thx!
2007-12-23 08:42:19 · update #1
First, get the cheesecake as cold as possible without freezing it. Then, run a butterknife around the edge (carefully). Next, dip the pan in a larger pan that has been partially filled with hot water.The idea here is to get the outer edges loose (with warmth) while keeping the middle firm (chilled). A rubber spatula may help you gently pry it ouy.
Cheesecake on a stick-sounds like a good idea! MMMMMMMMMMM!!!!
2007-12-23 09:01:01 · answer #1 · answered by Scooter 3 · 1⤊ 0⤋
# Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
# To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
# Mix filling only until combined. Don't over mix.
# Use a spring form pan so that the sides can be removed.
# Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.
# Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
# Place a shallow pan of water in rack below cheesecake to keep oven moist.
# Don't open oven door while baking.
# A perfectly baked cheesecake will be puffed around the edges.# When shaken, about an inch in diameter in the center should jiggle.
# Cool slowly (about an hour) on a wire rack, away from any drafts.
# Store in the refrigerator, loosely covered, for up to four days.
# The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.
# Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
# Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
# Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
# Thaw frozen cheesecake overnight in the refrigerator.
2007-12-23 16:39:52 · answer #2 · answered by lucky star 4 · 0⤊ 3⤋
Get a knife slightly oily and run it around the sides of the pan. Anything you can do to heat the bottom of the pan will melt the bottom of the cheesecake a little bit and help it slide out. Don't get the knife too oily and don't melt the bottom of the cheesecake too much.
2007-12-23 16:39:26 · answer #3 · answered by hthr_1974 4 · 0⤊ 1⤋
dip the bottom of the pan in hot water. this will melt the cheesecake a little and loosen it up. also just try running a knife around the edges of the pan.
2007-12-23 16:26:22 · answer #4 · answered by tordeldordel 2 · 1⤊ 1⤋
forget about the 'on a stick' part. dip it out of the pan with a spoon (or whatever works-a jack hammer maybe?) if possible and serve in dessert dishes
2007-12-23 16:32:30 · answer #5 · answered by kelley 5 · 0⤊ 1⤋
Maybe try sliding a slightly damp spatula under it and loosen the sides with it...
2007-12-23 16:26:49 · answer #6 · answered by mnw1989 6 · 0⤊ 1⤋
Wow, I don't really know. How about throwing it out and starting from scratch, but don't forget the foil this time.
2007-12-23 16:26:36 · answer #7 · answered by ARBOB 6 · 0⤊ 5⤋