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post #1 of 7 (permalink) Old 12-13-2004, 10:14 PM Thread Starter
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Need Baking Advice!!

I'm making a cheesecake for a Christmas lunch we're having on Wednesday.

We have a springform pan, but lost the bottom to it. I just got back from Walmart and really don't want to make another trip if I don't have to.

Here's my solution, but I don't know if it'll work. My brother says if we don't have a bottom then when we go to move the cake it'll fall apart (makes sense to me). I have a cheap plate and cover I had bought to bring it in on... the bottom is Hefty EZ foil. Is this oven safe?

I'm trying to find a Hefty website that might be able to answer, but for some reason I'm not having any luck.

I figure I can use the foil serving dish as the bottom and place the springform pan on top, pat down the crust and bake. Then pour in the cheesecake batter and bake again. When its all done, just remove the springform pan and its already on the serving plate.

In theory, it'll work perfeclty. But in reality maybe not. I don't know if I can put the foil pan in the oven (not sure if its all foil or has something in the middle that will melt).

If I can't use that, does anyone have any ideas of how to get the cake done so I can still move it to the serving plate in one piece?

I thought of just putting it on a regular sheet pan with foil then lifting the foil onto the serving plate... but it seems kinda risky.

Anyone?

Jessie

"There is no snooze button on a cat who wants breakfast."
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post #2 of 7 (permalink) Old 12-13-2004, 10:35 PM
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I hope you can find some informatiion on one of these sites, Jessie.
http://www.google.com/search?hl=en&q=Hefty+EZ+Foil+




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post #3 of 7 (permalink) Old 12-13-2004, 10:39 PM Thread Starter
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I thought everyone had a website these days! I'm so surprised that I just CAN'T find a website for Hefty!

Lots that sell their products though. From what I gather, most of their pans are this "EZ Foil" stuff, so I'm assuming its all the same material, so what I've got is ok to use...

its worth a shot anyway

I figure the worst that'll happen is it'll start to melt and I'll throw out one batch of crust. I've got a whole bag of graham cracker crumbs so I can risk one mistake

Jessie

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post #4 of 7 (permalink) Old 12-13-2004, 10:51 PM
 
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My biggest concern would be that the plate you have doesn't fit as snugly as the original and your filling might leak out. I would make extra crust and push it up a little higher and thicker around the walls of the pan. You might wrap the outside of the pan in a single layer of aluminum foil just to be extra safe. Good luck!
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post #5 of 7 (permalink) Old 12-14-2004, 12:02 AM Thread Starter
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oooooh - that's a good idea. Sadly, the cake is coming out of the oven in about 10 minutes

I didn't see any leakage though, which is good... and the pan is still solid!! score!

update to come...

Jessie

"There is no snooze button on a cat who wants breakfast."
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post #6 of 7 (permalink) Old 12-14-2004, 03:42 AM
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I've done everything from baby back ribs to baked potatoEs in teh hefty ez foils. No problems. the melting point of Al and most Al alloys is up above 600=700* F.


...werd up, I want a slice!

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post #7 of 7 (permalink) Old 12-14-2004, 03:54 PM
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I'm glad all went well, Jessie.




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