Removing cheesecake to serving platter

Sarah wrote to me and asked,

I am very much looking forward to trying out the Chocolate Vanilla Cheesecake recipe.  My question is, how do you transfer a cheesecake from the springform pan to a cake stand or serving platter?  I am going to try this recipe for Christmas dinners I am attending and will need to make 3 of them with one pan.

Sarah, I discussed your question with Joshua, who is our cheesecake expert. ;) Here are a couple ideas for your cheesecakes!

If you wish to remove your cheesecake in one piece, use the instructions in the additional notes of the recipe about using parchment paper. Cut a circle of parchment paper the size of your springform pan. Lay it in the bottom of the pan and grease the sides of the pan only before making crust and pouring cheesecake batter in.

When your cheesecake is baked and cooled (and chilled!), slip a spatula or pancake turner between the pan and the parchment paper, to loosen it. Your cheesecake should be able to be removed in one piece to another plate or tray!

One thing we do frequently when serving cheesecake, is to cut the pieces in advance. Cutting a cheesecake is generally a time-consuming project, as the knife must be washed after each slice to prevent unattractive build-up of cheesecake around the slices. (Joshua says he has heard that you can use a taut piece of dental floss to cut cheesecake, although we have not tried that ourselves -- yet!)

We like to cut the cheesecake and then either set the pieces back into the shape of a cake or else individually wrap for freezing. Depending on the nature of your gatherings, you may wish to cut your cheesecakes before putting them onto the serving platter. In that case, you can remove the pieces from the springform pan as you cut them; wash the pan, and start your next cheesecake! :)

Let us know if you have any more questions! :)

By the way, I often get emails with cooking questions. We hope to set up a forum here soon for our readers to ask and answer cooking questions! I'm excited about that! :D


I've used it at countless birthday parties. Try to use waxed, but not mint. Wrap it around your fingers as if to floss, but make it cake size. Pull it down through the cake and then through, not back up, when you get to the bottom. Most of the cake should stay in the cake with little cleaning required. It looks very tidy!

If you use the waxed floss, will it penetrate a graham cracker crust?

Yes, IF you can pull it tightly enough! It's rather hard on my fingers to do so, but is worth the effort I think! :)

That is a good question! Because I have this lovely cake plate that I wanted to use once (in our haste we forgot about it) but then later I wondered how to actually get it from the springform onto the cake plate & stand.

I'm thinking about making the cheesecake recently posted for Dad and Mom's 30th Anniversary in January. Mom is on a diet but she was talking about wanting a piece of cheesecake. :)

By the way, I often get emails with cooking questions. We hope to set up a forum here soon for our readers to ask and answer cooking questions! I'm excited about that! :D

I'll be looking forward to that! I was thinking the other day too that it would be nice to have a substitution page on here too. This is a great site though and I don't search it trying to find what you don't have on here. ;)

I have found that wrapping a circle of cardboard in foil, being sure to tape the bottom to hold the foil in place, works well instead of the bottom of the springform pan if you have more than one cheesecake to bake in the same pan. I bake and sell cheesecakes, and am not bold enough to try to actually move it onto another plate, so I do this instead.

Do you put the foil covered cardboard inside your springform pan? Then remove the cardboard+cake from the springform?

Yes, that is correct. I use the cardboard & foil instead of the bottom of the pan. I was somewhat hesitant at first, as well. I wasn't sure it would bake the same way, but it worked fine. Now I do this for all the cheesecakes I'm going to sell.

Brandy, thanks for the info about the dental floss! We will most definitely try that next time we make a cheesecake!

Jaclynn, I forget about things like that a lot, too! We're usually in too much of a hurry to eat ;) Or too lazy! ;)

Lindsey, I think cheesecake would be a great anniversary surprise for your parents' anniversary... and you can always freeze the pieces wrapped individually, so your mom can slowly enjoy it and not ruin her diet ;)

Anonymous, thanks for the great cardboard/foil idea! I'd love to hear about what kinds and flavors of cheesecakes you make!

I have not attempted to do this yet, but have a question about it. Please forgive me if this sounds amature(ish). When you wrap the cardboard, you wrap it completely correct? When you slice and remove a slice, do you have difficulty grabbing the tinfoil too? I'm afraid of the presence of tinfoil...will it make it messy? I'm getting ready to make another cheesecake, but this time it's for someone else, so I need to be able to remove it from my spring form pan and when they slice it, to be able to grab a clean slice to serve. Thanks for your assistance!

I wrap the cardboard completely with foil, and the top of the cardboard (the part where the crust will be) is completely smooth (edges are folded over onto the bottom).

It hasn't been messy at all! As long as you're reasonably careful when cutting and removing pieces, it shouldn't be a problem. :)


I'm trying to bake a cheesecake from a cookbook. They do not mention the size of springform pan to use. It states it serves 12. Can you suggest which size to use a 9 or 10 in'?


Hi Trace,

We usually cut 16 pieces from a 10-inch cheesecake, so I'd guess that 12 servings would be either 8 or 9 inches. :)

We have quite a few cheesecake recipes... maybe you could compare the ingredients (e.g. how many ounces of cream cheese) to your recipe and see what size of pan it might be. :)

I have got this deni electric pressure cooker for xmas and it had a cheesecake recipe for a 7 inch spring form pan. the cake comes out so good,but I havea hard time removing it from the pan. It is so moist and there is the step down in the pan that makes it hard to cut the crust. there has to be a better way or pan to use? Thanks Cindy

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