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This is my method: I spray the pan well, especially the bottom with pam, before baking. Cool the cake completely, remove the rim and run a knife under the edge carefully to loosen. Once that is done, tilt the cake slightly on the serving platter and with a thin spatula gently slide it onto the platter.

Another method I have used is to put the cheesecake in the fridge for a couple of hours and unmold it on a cardboard like you would a cake layer and then invert on to serving platter and finish it.

Save any crumbs left from the crust and fill in around the edges if necessary.


Replies:
 
 
Margaret Kennedy, PEI - 4-15-2003
 
1
   
Kelly~WA - 4-15-2003
 
2
   
melina,Greece - 4-16-2003
 
3
   
Margaret, PEI - 4-16-2003
 
4
   
Kelly~WA - 4-17-2003
 
5
   
cathy/ny - 4-21-2003
6
   
Patsy,La - 4-21-2003
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