293418 Tue Jul 08 15:58:38 -0700 2003 8 27 General Chowhounding Topics 0 1605455 Although I've made a few cheesecakes in my day, they have always been for family and presentation wasn't such a big deal. I'd just take off the ring of the springform pan and (carefully) slice it right on the bottom metal plate. Now I'd like to bring one in to work for a party and I can't figure out how one gets the cheesecake off the bottom plate and onto a pretty plate without destroying it. I can't even see how parchment paper would work because although it would help get it off the pan, you can't get the parchment paper off the bottom of the cake. There must be some basic technique I never learned....could someone please clue me in? Tue Jul 08 15:58:38 -0700 2003 0 Andrea 1 1605465 Place a plate upside down on top of the cheesecake and flip the cake over so that it is now upside down on top of the plate. Remove the pan and place the "pretty plate" upside down on the bottom of the cake and flip back over. Tue Jul 08 16:43:10 -0700 2003 1605455 0 David 2 1605470 I'd like to add that the cheesecake should be thoroughly chilled, preferably overnight, before inverting it. FWIW, I prefer to flip the cheesecake right-side up onto a corrugated cardboard circle that's the same diameter as the cake. Transporting the cake then becomes much easier, particularly if you use a cake box of the same size. This may require a trip to a store that carries cake-decorating supplies, but I think it's well worth the trouble. It's then a snap to transfer the cake to your nice serving plate, and you can bring home your plate and leave any leftover cake behind on the circle. Tue Jul 08 17:04:42 -0700 2003 1605465 0 David S. 3 1605484 and then, to slice it, nothing works so well as dental floss! Tue Jul 08 18:24:15 -0700 2003 1605470 0 john farago 3 1605506 Easier still, use the corrugated cardboard covered with foil IN the springform pan. You don't have the hastle of all that flipping and inverting and all you have to do is put the foiled cardboard onto the pretty serving plate. Tue Jul 08 20:33:40 -0700 2003 1605470 0 Carrie 4 1605511 Wow, sounds devilishly easy. I wonder if cooking the cheesecake on the foiled-cardboard would affect the cooking time at all.... Chilling the cake first seems right on the money so that there's less chance it won't break when it's transferred. Thanks to all for their suggestions! Tue Jul 08 21:20:48 -0700 2003 1605506 0 Andrea 5 1605516 I've never found the cooking time needed to be altered. I've been doing this trick for years -- cut the cardboard well (I use the springform base to trace around) and it will fit perfectly in the vertical, snapping portion of the pan. Tue Jul 08 21:54:21 -0700 2003 1605511 0 Carrie 6 1605655 i'm not sure how safe it is putting cardboard in the oven. hopefully, if anyone does it they'll completely cover both sides of board so no cardboard shows. personally, i wouldnt do it. i use loose bottom, 2 piece cake pans for cheesecake. i chill it overnight in the pan and have no trouble separating it from the bottom using either a serrated bread knife or a thin 6inch chefs knife. if your springform pan bottom isnt completely flat, my pan might be easier. Wed Jul 09 22:33:05 -0700 2003 1605516 0 joan 4 1608770 Carrie, is there any chance that the cardboard can catch on fire even while covered with foil? Thu Aug 21 19:10:47 -0700 2003 1605506 0 Elle