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Post by dirty on Jan 14, 2007 10:39:22 GMT -5
how do bakeries get the sides of cheese cake so smooth? i do use a spring form pan.
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Post by Kathy on Jan 14, 2007 11:06:45 GMT -5
how do bakeries get the sides of cheese cake so smooth? i do use a spring form pan. My cheesecakes always have nice smooth sides.  I let the cheesecake cool for about 1 hr in the oven with the door propped ope; that keeps it from cracking on top as well as letting it set up totally. When I'm ready to take the springform sides off, I run a table knife around the edge before undoing the latch. Don't twist it-just lift straight up. That seems to work for me. What happens when you take the springform off? Is there cake sticking to the sides? |
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Post by dirty on Jan 14, 2007 12:54:37 GMT -5
What happens when you take the springform off? Is there cake sticking to the sides? well it doesn't stick to the point of tearing up the sides. but it looks more like a texture coat, than a smooth finish. i don't have a problem with the top cracking. maybe i just need to be more patient and let sit longer. |
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Post by Kathy on Jan 14, 2007 12:56:49 GMT -5
If it's not sticking, you might try using a hot knife to smooth it after you remove the ring.
I've never tried that with cheesecake but it works when I'm frosting a cake that I'm going to decorate such as a wedding cake.
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Post by dirty on Jan 14, 2007 13:03:39 GMT -5
good idea. i'll try that. i will be making one next weekend.
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Post by starfire on Jan 14, 2007 23:33:53 GMT -5
Do we get a sample?
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