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Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
This recipe doesn’t uses gelatin so it usually takes longer to set.
Use unsalted butter.
Nutrition
Calories: 378.3kcal | Carbohydrates: 28.5g | Protein: 4.4g | Fat: 27.7g | Saturated Fat: 15.7g | Cholesterol: 68.2mg | Sodium: 230.7mg | Potassium: 143.7mg | Fiber: 1.1g | Sugar: 20.7g | Calcium: 57.7mg | Iron: 2.6mg
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