I'm planning to make my tried-and-true lemon cheesecake for a big group this weekend. I am thinking about doubling the recipe and baking it in a rectangular pan, then cutting it into small bars, for easier consumption. Do you think there will be a problem getting the bars out of the pan? Should I just butter the bottom liberally before putting down the graham cracker base? Should I line the pan with parchment paper?
I was also thinking of kicking up the recipe a bit with some strawberry sauce. Fresh strawberries were on sale today, so I picked up 2lbs. I've never made a berry sauce from fresh berries... any recs for recipes? I have been doing some browsing and have found some recipes that call for cooking the berries, others leaving them raw. Any words of wisdom would be much appreciated!
Since you're doing a double batch, I'd bake in two pans instead of one, so you get more even cooking. I would line the pan with heavily buttered aluminum foil that comes up far enough above the pan edges so you can use that as a sling to lift the cheesecake out once it has cooled so it's easier to cut.
If you seek to v cut it into bars I would use a square or rectangular pan for this job. It must be prepped well, but I prefer to line pans with parchment rather then foil.
I briefly cook the cleaned berries with a simple syrup and a small amount of white wine or champagne, and then strain them to remove the seeds. The sugar amount depends on the berries ripeness and your taste.
I line my pans with parchment. I aways make sure the paper comes up over the long sides of the pan , then I clip the excess paper over the edge of the pan with a fold back clip from the office supply store. Then, once it is thoroughly cooled, you can just lift it out. No buttering needed as the paper peels off no problem.
I did cheescake in a petit four size for a wedding, and did them in pyrex pans. It worked just fine, but I slinged with parchment and made sure it was cool when I cut it. Make sure you calculate the volume of the pans, so you don't end up with something too thick or thin. I think I used 1.5 recipes in each 9 x 11 pan based on my calculations, but I can't recall for sure right now. I used a waterbath when baking and of course adjusted baking time.
For the sauce with fresh strawberries I prefer fresh macerated.
I am not much for baking cheesecake but I will eat it anytime!
For the strawberries I recomend slicing them and tossing them with a bit of sugar, the amount of sugar depends on how sweet the berries are. Leave the berries tossed in sugar in your refrigerator for about an hour then mix in just a touch of balsamic vinegar, maybe like a teaspoon for a pound of berries. The vinegar will make the berry flavor pop!