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    You are in: Home / Community Forums / Desserts / Cheesecake-greasing sides
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    Cheesecake-greasing sides

    Chef 298200
    Sat Jun 30, 2012 11:32 am Groupie
    I am still trying to get a very nice looking sides look like they stuck on the pan a little. Some recipes say to grease the sides, wondering what to use. I thought butter would burn, dont know what the perfect cheesecake makers would use....thanks
    Sun Jul 01, 2012 12:42 am
    Forum Host
    I don't see why you couldn't use butter, it shouldn't burn. Another alternative is to line the inside of the pan with a strip of parchment paper that is cut to fit - the parchment can be buttered or not (your preference).

    Make sure the cheesecake has been well chilled (at least 3 hours) before removing the springform pan ring/side. Carefully running a very thin knife blade around the inside of the pan to loosen the cake before removing the ring helps too.

    The easiest way to solve the problem is to use a recipe with a crust that goes up the sides of the pan. icon_wink.gif (My personal preference is a shortbread type crust, I never use a graham cracker crumb crust on my cheesecakes.)
    Chef 298200
    Mon Jul 02, 2012 8:57 am Groupie
    Thank you for the reply....i could use parchment paper but it would be hard to keep it in place when you pour in the batter. The reason i never greased the side as i thought the butter would mix in the batter. Between solving the crack problem ...i am trying to get a nice looking cheesecake. I dont like graham crusts either and usually dont use any crust at all.

    thank you for replying learn alot from other people..
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