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FrankDrakman t1_ja4u8m0 wrote

I constantly have problems with my crust not separating from the pan. I use springforms, and I've tried them buttered, oiled, and with parchment paper, and the crust always sticks. How did you avoid that?

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Wrong-Syrup-8685 OP t1_ja4xszo wrote

Dude. Honestly. Just springform pan, with parchment paper, around too. And I pre bake my crust too. Almost never a piece of the crust fall. And when it happens, its just a piece. And sure, I butter the springform before and after the parchment paper.

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atl_fun t1_ja5txk3 wrote

What is your recipe this is great!

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Sirjohndeere1 t1_ja81465 wrote

A newish springform pan and a buttery crust shouldn’t be an issue. After the cake has cooled (preferably to fridge temp) and ready to be removed, heat the bottom of the pan just enough so the butter in the crust melts and the cake will slide right off.

If you’re using a water bath it also doesn’t help if water leaks into the pan because it can make the crust soggier which leads to more sticking

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