Don't let your cheesecake crack when you take it out of the pan after all the hard work.Before you try to remove the cake, make sure it is completely chilled.You can remove the pan from the base by sliding it or using spatulas.If you haven't baked your cheesecake yet, lining your pan with paper will make it easier to remove it.You can learn each method in Step 1 and beyond.
Step 1: The cake needs to be chilled overnight.
The biggest difference in your cake's final appearance will be made by this crucial step.If it's still warm when you try to remove it from the pan, you'll end up with cracks in your dessert.Don't skip this step if you're worried about making your cheesecake look perfect.The cake needs to be at least room temperature.
Step 2: Use a knife and hot water to loosen the sides.
The best way to remove the sides of the pan is with a knife and hot water.Put a butter knife in a cup of hot water or run it under it.Place the knife against the sides of the pan.While keeping the sides smooth, this loosens the cake.To keep the knife from drying, you need to wet it every few inches.Cold water isn't as effective as hot water.It is more likely that the cake will break if it is cold.
Step 3: The cake needs to be loosened from the base.
It is more difficult to remove a cake from the pan base than it is to take off the sides.A source of heat can be used to slightly heat the bottom of the cake to make it easier to move.If you're lucky enough to have one in your kitchen, this is a great way to warm up the base of a cheesecake.The pan should be held with a potholder.Pass the lit blowtorch under the base after turning on the torch.The butter and cheese will be softened enough to slide the cake out of the pan.It's important to take care not to over heat it.The pan should be held with a potholder.To bake the bottom of the cake, hold the cheesecake over the burner and turn it on.You can use a lighter if you don't have a gas burner.Again, be careful not to over heat the pan.It will get very hot.The texture of the cake will be affected by this method.This is a good option if you don't have tools to directly heat the bottom of the pan.
Step 4: The sides of the pan need to be removed.
Lift the pan away from the sides.A chilled cake won't fall to one side of the other.If you see cracks or spots that need to be fixed, you can use a knife to smooth out the rough parts.
Step 5: The cake should be put on a platter.
After heating the bottom, gently slide the cake onto a platter that you have waiting next to it.If you can't remove the cake from the base, use a large knife to push it off.Push the crush, not the soft cheese filling.Many cooks simply leave the cake on its base.The entire cake base can be placed on the platter.You can hide the edges of the cake by decorating it with fruit.
Step 6: The cake should be chilled overnight.
If you try to remove the cake from the pan it will fall apart.It needs to be completely firm before you can do anything with it.
Step 7: The sides of the pan need to be removed.
Run a knife along the edge of the pan to loosen it from the sides.The knife should be dipped to prevent it from dragging at the cake.Lift away the sides of the pan after the cake is loosened.Cold water isn't as effective as hot water to loosen the cake.You can smooth the sides of the cake with a knife dipped in hot water.
Step 8: The pan needs to be removed.
Lift the pan away from the sides.A chilled cake won't fall to one side of the other.If you see cracks or spots that need to be fixed, you can use a knife to smooth out the rough parts.
Step 9: Three large spatulas and a friend.
The spatula method requires someone else's help since the cake might break if you try to support it with just two spatulas.Three spatulas are enough to lift the cake and transfer it to a platter.The spatulas will slide under the cake.Before attempting the transfer, you may want to heat the bottom of the cake.The cake can be unsticked from the bottom of the pan.
Step 10: The spatulas are under the cake.
They have to be slid between the pan bottom and the crust.Try to cover as much area as possible by sliding as far as you can.The spatulas should be spread evenly around the cake.
Step 11: The cake is on a platter.
A friend can grab the third spatula if you hold two of them.You can count to three with your friend and lift the cake onto the platter.To get the best results, do it quickly.If you don't use the same speed, the cake will break.When you get the cake on the platter, gently remove the spatulas from under it.
Step 12: Line the pan with a circle of paper.
This trick will make removing the pan much easier if you haven't baked your cake yet.You should be able to cut out a circle of paper slightly larger than the base of the pan.Press it into the pan.The cake will be baked on top of the parchment, rather than on the pan.The bottom of the cake can be slid off the pan with the parchment, which looks less noticeable than a metal base.To lend the cake a little more support, some chefs use a cardboard cutout.The base of the pan should be the same size as the piece of cardboard.Put a piece of paper over the cardboard.Cut a strip long enough to wrap around the inside of the pan and slightly thicker than the depth of it to line the sides.The cake can be removed from the pan with ease if it is completely chilled.
Step 13: The cheesecake should be baked according to the instructions.
The baking process won't be affected by the presence of parchment.The cheesecake should be baked as usual.
Step 14: The cheesecake should be chilled overnight.
When you try to remove the cheesecake from the pan, it will still be warm.Don't attempt to lift away the sides or bottom if it's cold.
Step 15: The pan needs to be removed.
If you didn't line the sides with parchment, you can use a knife to loosen the cake, then unclick the pan's sides and lift them away.You can take off the sides of the pan if you line them with parchment.Pull the strip of parchment away so you can see the cake underneath.
Step 16: The cake should be removed from the base of the pan.
The cake should be slid onto the plate from the edge of the paper.The bottom of the pan will allow the parchment to lift easily.