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Getting cheesecakes and tarts off bottom of pan

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malvern girl Feb 29, 2008 06:16 AM

Does anyone have a sure-fire way of removing a whole tart or cheesecake off the bottom of the pan without breaking the crust?

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  1. chowser RE: malvern girl Feb 29, 2008 06:46 AM

    You can bake it on a piece of parchment paper and use that to slide it off. I bought a cake mover (two half circles w/ handles) that comes in handy for that, too. One of the best impulse buys I've made--great for pizzas, cakes, etc.

    4 Replies
    1. re: chowser
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      addicted2cake RE: chowser Mar 8, 2008 11:52 AM

      I've read that you can place a cardboard round into your springform pan, put your grapham cracker crumbs on the round and partially up the sides, bake crust in the pan first, let it cool, then pour batter on top of the crust and bake according to directions. When you take your cake out of the springform, it will be sitting on the cardboard round. No need to slide it off. I haven't tried this yet, so I don't speak from experience, sorry. I do have a cake mover that I bought at Williams Sonoma and it works like a charm for cheesecake. If you haven't already, google this question and see what turns up.

      1. re: addicted2cake
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        basketpam RE: addicted2cake Jul 7, 2011 12:02 PM

        I've been trying to figure out for quite a while now how to remove a tart from the bottom part of the pan. It's OK if I'm serving it at my own home but if I want to take it somwhere and might not get it back, then that won't do. I LOVE this idea of putting the cardboard cake round in first. I don't know why I didn't think of this idea since I use them constantly for cakes. Did you ever try this idea? How did it work?

        1. re: basketpam
          chowser RE: basketpam Jul 7, 2011 12:05 PM

          I've done this and it works great. I cover it with parchment first and tape the bottom, or wrap it w/ aluminum foil. If you think it might need more support, you can also just place the round on top of the springform pan base (cut a little smaller than the base).

          1. re: basketpam
            Caitlin McGrath RE: basketpam Jul 8, 2011 02:01 PM

            For tarts in a removable-bottom pan with either pate brisee (pie dough) or pate sucree (more cookie-like tart crust), I forgo parchmect or cardboard and lightly grease the bottom before putting the crust in, then after the side is off I use my thinnest, longest/widest spatula to slip underneath the tart all around and slide it off onto a cake plate (at home) or a cardboard round (if I'm boxing it to take elsewhere). Always seems to work fine.

      2. im_nomad RE: malvern girl Mar 8, 2008 05:52 PM

        I second the parchment paper idea, it's what i use all the time, because most of my cakes get transferred onto a silver disk, and into a box. I spray my pan, cut a circle of parchment, and then spray again. After baking, i use my long metal icing spatula or whatever it's called to edge under the parchment, run it all around the bottom, and then lift it off. This is also useful when i don't use the parchment. My cakes are usually firm enough for me to get a chance to nab a corner during transfer to be able to peel off the parchment.

        This is the one i have
        http://www.pamperedchef.com/our_produ...

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          ScarletB RE: malvern girl Mar 8, 2008 07:43 PM

          Are you trying to transfer the entire cake to another plate? I mean, as opposed to just putting the bottom of the tart/springform pan onto a nice plate? You can turn the bottom of the springform pan upside down, so that the rimmed edge is underneath and the flat side is up, so the cake will slide off easier. Hope that helps - not sure I understand the problem.

          3 Replies
          1. re: ScarletB
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            addicted2cake RE: ScarletB Mar 9, 2008 07:12 AM

            I tried doing what you suggest once, but the locking part of the pan wouldn't close around the inverted bottom. Maybe I did something wrong? Maybe my pan doesn't work with this method while others do? What kind of pan do you use? I have a Wilson 9 inch springform.

            1. re: addicted2cake
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              dolores RE: addicted2cake Mar 9, 2008 08:25 AM

              Um, why bother?

              I remove the sides and put the entire cheesecake or tart on a dish and cut it accordingly.

              Much less stress.

              1. re: addicted2cake
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                ScarletB RE: addicted2cake Mar 9, 2008 11:44 AM

                The brand of mine is Kaiser. It has always worked fine to turn upside down, lock it and push it firmly into place. It's also not non-stick yet I've never had a problem with crust sticking. Usually the crust has enough butter in it it wouldn't stick to anything!
                Also, I rarely take it off the bottom plate; just unlock it and put the bottom plate onto a more decorative one and cut and serve it that way.

            2. k
              KRS RE: malvern girl Mar 9, 2008 07:58 AM

              My mother would trace around the bottom of the pan on a piece of waxed paper, cut it to shape and put it in the bottom. It always peeled off perfectly. Silpat would probably work too.

              5 Replies
              1. re: KRS
                im_nomad RE: KRS Mar 9, 2008 10:28 AM

                I take the shortcut route.....pull the parchment out of the roll across the top of the pan, poke my nail through on the opposite side of the pan (so that i have a rough diameter), cut a long piece of parchment, do the same again, so i have a square, that i fold four ways and cut on an arc. It's not a perfect circle, but it's quick, and also it leaves a little edge sticking out sometimes that makes the paper easier to peel off.

                1. re: im_nomad
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                  Island RE: im_nomad Jul 7, 2011 12:18 PM

                  No, shortcut is tear off a piece of parchment, don't worry about rounding of cutting it to fit. Line the botton of the pan and let the extra hang out between the botom and sides after you clamp it. Can use the extra to lift it to a plate and peel back the paper once it's on the plate. That's what I do with all my cheesecakes and iIdon't spray or grease the parchment. Works like a charm. I also have a long wide nonstick spatula (kind of like an extended pancake flipper) if I need an assist, but that's usually only needed for a tall cake, not a cheesecake.

                  1. re: Island
                    buttertart RE: Island Jul 7, 2011 12:22 PM

                    Love it. Thanks. Why the heck didn't I ever think of this myself???

                    1. re: buttertart
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                      Island RE: buttertart Jul 7, 2011 04:10 PM

                      Cuz Ms BT you're too busy making exotic fancy desserts and I'm busy trying not to kill the basics I've mastered. :>)

                      1. re: Island
                        buttertart RE: Island Jul 8, 2011 12:19 PM

                        Not too exotic or fancy, usually! It really is a great tip.

              2. t
                tastycakes RE: malvern girl Jul 8, 2011 05:20 PM

                put the pan over a low flame on the stovetop for 30-60 seconds. once the butter in the crust starts to soften, it will release easily from the pan. i bake cheesecakes in a regular cake pan, loosen them using this method, invert onto a plastic-covered cardboard cake circle or parchment lined sheet pan, and reinvert onto a serving plate or another cake circle. perfect every time, and never any leakage making the crust soggy or accidentally leaving the bottom of the springform pan at someone's house.

                you can also use heavy duty plastic wrap (restaurant grade like smart & final) to line the entire pan, then just lift the whole thing off the bottom and smooth the sides with a spatula. the plastic pulls right out from under the crust and you can slide the cheesecake onto a plate or whatever else you like.

                i can't imagine why a tart would stick unless it was a crumb style crust, so i can't help you there except try sliding a long offset spatula under it.

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