Making a Cheesecake into Bars--Pan question
My question is this: I'm going to make the Deep Dark Chocolate Cheesecake from Oct '06 Gourmet (i think, or maybe BA). I made the cake last year and it was amazing! I'm going to bring it to a Break Fast this weekend, but it was requested that I bring it in bar form. So, I baked it in a springform pan. If I wanted to make it in a brownie pan, or a bigger pan if needed, can I do that or will the cake be terminally stuck in the pan? Also, how would I adjust baking time, as I assume the bars will be less high than the cake?
Or, do I just have to bake it in the brownie pan and then cut and lift each bar out individually? Can i bake it on top of wax paper or is that a bad idea? You can see that this potential deviation from the norm is bringing all sorts of cluelessness out!
Yep, as others have said, do the parchment paper overhang for handles, I've done this before with cheesecake in a 9x13 pan, and it worked great. I think that I didn't adjust the baking time at all, and it was perfect (or maybe 10 minutes less, I can't remember). Though, make sure that you refridgerate the cheesecake overnight before lifting the cheesecake out of the pan!
I would use smaller pans, 8x8, 9x9, or 11x7. Using either foil and parchment paper (not wax) line it one direction. Then using another sheet line it the other direction (90 degrees). Sometimes it's hard to make the parchment stay in so I'll turn the pan upside down, put the parchment on top and make creases first. When it's done, just use the parchment paper as handles to lift up (but wait until it cools). I find it hard to take out things from a larger pan, unless I have two extra hands, and have had them crumble or crack.
Use a professional 1/2 sheet pan, available @ Michael's or something of the like.
Use parchment paper to line it, but be sure to leave a large overhang on the length of the pan to use as "handles" once the bars have been refridgerated. The crust should firm up almost rock hard, making it easy to lift & cut. Be sure to use a hot knife to cut the bars, that way you'll have a nice clean cut. As far as baking time, reduce oven temp to 325 & maybe give them 15-20 minutes. I'd check for a jello like setting in the center at 15 minutes. Good luck & enjoy!
I would line a 9x13 pan with foil, with several inches overhanging the short ends of the pan. Spray the foil lightly with nonstick spray. This will alow you to lift the cheesecake out of the pan (make sure the cheesecake is well chilled before doing this), then cut it into bars. Looks like you may need to increase the amount of crust for the larger pan, and of course the cheesecake part will be thinner.