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THE FIX: Using a water bath (see opposite page for our water bath tutorial) helps the cheesecake bake at a gentle, steady temperature. Get daily tips and expert advice to help you take your cooking skills to the next level. Why is my bmw throwing oil light pan when in first bmz z3 01, aswell as can i add sae 5-w30 high mileage castrol, idk what oil it has ass of rn (dont know what bmw dealer put in it)but is a bit below full so i want to top it up with that it what i topped it off with when i first bought the car help Nix the bath and bake at a relatively low temp until the center is almost set.I prefer the glass bottoms to the metal bottoms, always haveThere's a big part of your problem. Restaurant recommendations you trust. (5 Common Reasons). In a pinch, place eggs in a bowl of warm water or use our trick for softening butter quickly. But it's worth it for cheesecake that looks as good as it tastes (you are going to 'gram that, aren't you?). A tip: wash your pan with warm soapy water and a soft cloth. We're a big fan of the press-in crust (who wants to roll out pastry dough when they don't have to? Brownies Are Oily . How To Easily Fix Mistakes, How Hard Is It To Make Matcha Cheesecake? This gives the cheesecake that distinct grainy texture and an off-putting flavor! For instance, if you replace butter with oil, your cake will for sure turn out too oil. Really in a rush? why is my cheesecake oily 10 Jun Posted at 06:03h in bluebell birth centre warwick reviews by blooming onion sauce without horseradish asia research internship Likes Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. The oil, perfumed with sesame, rose, jasmine, cinnamon, neroli, benzoin, and orange blossom, is based on that used for the coronation of the late Queen Elizabeth 70 years ago and a formula used . In culinary school, I was taught not to use them. What Texture Should A Baked Cheesecake Be? You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Soft butter should easily dent when you press it while still holding its shape. Perhaps cream cheese of yore was a bit less stable than it is now and required a water bath, but, with the stabilizers in cream cheese, the sugar, and the lower ratio of eggs (as compared to a custard), a water bath not only fails to provide a benefit, it could be detrimental to the end product as well. Where did you find it? Answer. Over-coagulation is merely the eggs becoming too firm. Is the God of a monotheism necessarily omnipotent? If you add more butter than necessary, you will probably end up with a greasy cake. The sugar and butter mixture can also start to liquify if they are overmixed; overmixing will result in the butter becoming too soft, which will, in turn, lead to a greasier cake. why is my cheesecake oily It should be a tight fit, with no loose crumbs lingering. Wrapping It Up. They will give you the smoothest and creamiest cheesecakes. You dont want to wait until the center is set, according toTaste of Homes prep kitchen manager Catherine Ward. These advertising-free forums are provided free of charge through donations from Society members. To avoid gummy and messy pieces of cake, dip your knife in hot water and wipe it clean before every single cut. Overbeating can cause the cheesecake to crack when you bake it. I just use a quick read thermometer to determine doneness. Overbeating can cause the cheesecake to crack when you bake it. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. Just conduct this simple wobble test and your cake should be good to go. After I beat the whites and sugar for what seemed like too long of a time, I settled for what I told myself were stiff peaks. I wanted to use this one because of its high vanilla content and no lemon. The paddle attachment (as opposed to the whip attachment) of a stand mixer is best so that you don't beat too much air into the batter. Do not Sell or Share My Personal Information. If this was a post from a home cook I probably would not respond. If there is not a" Here are the most common cheesecake-making mistakes to avoid. Butter is undoubtedly one of the most essential ingredients when it comes to baking a delicious butter cake or pound cake. The air will also make it so that the cheesecake doesn't . Never overmix the sugar and butter. That also goes for instant-read thermometers. But, if something looks wrong, here are some tips and tricks to help you prevent your cheesecake from getting soggy in the first place.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'cheesecakesworld_com-banner-1','ezslot_8',122,'0','0'])};__ez_fad_position('div-gpt-ad-cheesecakesworld_com-banner-1-0'); Almost all baked cheesecakes are made in a bain-marie. Manage Settings Instead, give it a jiggle. This is similar to the way we bake a crme brle in a water bathboth crme brle and cheesecake are essentially baked custards. Just wipe out any graham cracker crumbs from the machine before giving the filling a whirr. Alternatively, it is due to incorrect ratios of ingredients, mainly flour, eggs, and powdered sugar. This is also easier to do when the ingredients are softened and at the same temperatures. Opening the door too often will lengthen your cooking time, but its hard to predict by how long. Grease the pan, even if its nonstick, Catherine says. I'm not sure why scrambling must exist for you. While cheesecake should be thoroughly mixed with a hand mixer, mixing it too much will result in a super soft cheesecake. A water bath is just a pan of hot water that you set your cheesecake pan into. If, so how long and at what temp? 7 Reasons Why a Cheesecake Could get Soggy, Create The Perfect Water Bath For Your Cheesecake. how long after stomach bug can i drink alcohol; cheektowaga mobile homes for sale zillow; lvmh internship summer 2022 undergraduate; goodwood road accident It turned out to be a great decision. There are some precautions one can follow to avoid ending up with a greasy cake. We want to replicate a hot water bath, to create one, all you need is a large deep pan and hot water. The foil barrier might not have been well placed; improper foil wrapping. I made a cheesecake this past weekend. First, I will talk about the ingredients of the base cake, and see if that could have caused seepage. A great cheesecake is the stuff dreams are made of. All the cakes I've made this year, haven't cracked on me *knock on wood* (I hate when they crack), so should I NOT put water into the pans anymore?Water slows down the heat transfer, which, in turn, slows down the rate in which egg proteins set in a custard so they don't overcook and force out the liquid and make a scrambled mess. ( I once used a double length of waxed dental floss in an emergency with no problems at all.) Your cheesecake should be pale golden brown around the edges, and set in the middle (it should no longer look wet). These can be extremely frustrating to figure out, let alone fix. Let me tell you how you can save a cheesecake or crust when the water has already gotten into the springform pan or into your cheesecake. What prevents the eggs in regular cake batter from over-coagulating? Anti-inflammatory: Organic moringa oil has anti-inflammatory properties, making it helpful for those with sensitive or acne-prone skin. As I inserted the cheesecake, I noticed what seemed to be a bit of liquid on the oven liner. To get the cleanest slice of cheesecakeor any kind of cake for that matterdip a knife in hot water. Can Martian regolith be easily melted with microwaves? Copyright 2001-2023 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved But .. the lines for a crockpot does! Now a freelance health and food writer, Carrie worked as a nurse for over a decade. To prevent this, bake your cheesecake with a pan of water in the oven. Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. A sweet and creamy cheesecake is the stuff dreams are made of, but this classic baked good can be intimidating for home cooks. Follow the recipe to the tee. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. Try making easy cheesecake bars instead! Trust me on this one. Our cheesecakes turned out to be wet and oily/greasy. We made cheesecake in regular cake pans. All rights reserved. There was a puncture in the foil paper. The foil will protect your cheesecake from uneven amounts of heat while the oven bag should act as an added barrier between the water bath and the springform pan. Lets do it! No water bath, ever, regardless of crust type. By CheesecakesWorld.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Ways to Make Matcha Powder Less Bitter in Baking? Cheesecakes should be completely smooth and very creamy. For whatever reason, the cheesecake has cracked despite your best efforts. Thankfully, Im one of those who loves a good challenge. It can help to soothe and calm irritated skin, reducing redness and inflammation. Free and emulsified water is harmful to the oil and the engine. Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. That is to say water bath baking -or bain-marie baking- helps prevent cracks and create gorgeous desserts. She is experienced in a variety of baking techniques and loves to experiment with new flavors and textures. Thanks Heidi! Use the glass or measuring cup to press the sides up the pan while it's still hot and malleable. The quantity of eggs and the network blocking effect of the cream cheese change the playing field completely. Due to oven temperature fluctuations, your cheesecake may get done early, right on time, or need 5-10 minutes extra in the oven. What to do if your cheesecake has been ruined? The temperature of the butter, for one, is extremely important. Dramatic changes in temperature during baking can cause the cheesecake to crack or sink in the middle. Add Sour Cream. Play it safe and put the roasting pan of water on the lower rack and bake the cheesecake on the rack above. An Easy To Follow Guide, How To Fix Cheesecake Mistakes 4 Easy Solutions, Easy 5-Step PhiladelphiaCream Cheese Pumpkin Cheesecake, Daiya Cheesecake Ingredients Easy New York Cheesecake. I wondered if maybe something I cooked earlier (like a roast chicken) gave off some spatter. This will ensure that the crust is evenly-distributed and stays tall. What can a lawyer do if the client wants him to be acquitted of everything despite serious evidence? 2023 Cond Nast. In the case of soggy crusts from your waterbath. Its nearly impossible to lift an intact cheesecake out of a cake pan, so invest in a springform pan for your creation. Read more aboutMy Cheesecake Is Runny In The Middle? Brightening: Moringa oil contains high levels of vitamin C, which is known to brighten the skin and improve its overall appearance. is destin or panama city better? ; The best temperature to bake a cheesecake at is between 320-350F (160-180C). Plan ahead. Make sure all of the ingredientsthe cream cheese, sour cream, eggs, and even the sugarare at room temperature. Further, did you not say that drying is an issue? Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Then bake at 325 for roughly an hour. As strange as it might sound when it comes to cheesecake you do want a certain amount of tanginess to it! Once you find the perfect recipe and method combo, youll be baking these with ease! 146 Likes, 23 Comments - Chef Suna (@thecheesecakeguy) on Instagram: "My cheesecake always speaks for itself, and that's why it's Arizonas best! By food processing the wet ingredients, the filling becomes perfectly emulsified, without a lump or bump in sight. It's impossible to do this to cheesecake. If youre in a hurry and ran out of aluminum foil, you have to do the leaking test. Ad Choices. THE CAUSE: Drastic temperature changes. Bring your ingredients to room temperature beforehand so the batter will need minimum mixing. The degree of creaminess and density is what mostly varies.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'cheesecakesworld_com-box-4','ezslot_6',107,'0','0'])};__ez_fad_position('div-gpt-ad-cheesecakesworld_com-box-4-0'); For the classic New York-style cheesecake, you want the cheesecake to be firm and dense. They say baking the perfect cake is a talent not a skill; I, for one, havent quite mastered the art yet, as my cakes still sometimes turn out greasy. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery. Avoid the cracking by following the recipe diligently (we used two large, not jumbo eggs in our Best Cheesecake Recipe, and yesit really matters). Hopefully someone knows what the cause was. Seasoned Advice is a question and answer site for professional and amateur chefs. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. The result is quite often a curdled mixture leading to a greasy cake. It could also be from over baking, which results in a grainy texture. . Not a big problem!if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'cheesecakesworld_com-large-mobile-banner-2','ezslot_10',112,'0','0'])};__ez_fad_position('div-gpt-ad-cheesecakesworld_com-large-mobile-banner-2-0'); If none of these tips and tricks worked for you, let us tell you what you can do, so no one will notice. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Its as simple as that! Hope this helps some one who is as frustrated as I was! Keep reading! Cooking advice that works. If you overbeat the ingredients or beat them at too high a speed, the heat generated by the mixer will overheat the mixture. Or once you removed your cheesecake from the oven, you were tempted to rush it into the refrigerator for the overnight chill. Consider using parchment paper or baking spray instead. You could try making a New York style cheesecake. Is it possible to rotate a window 90 degrees if it has the same length and width? Last Updated on March 11, 2022 by Marco C. Why does my cheesecake have a weird texture? As the sour cream toasted, I thought about what could have caused the liquid. ; ; For instance, in Nigellas polenta cake, she warns not to replace polenta with ground almonds as this decision will result in only one thing: a greasy cake. Scoop out the filling and bake the crust for another 8 minutes. By cutting it into cubes and leaving it near a warming stove, you will have softened butter in no time. If you preorder a special airline meal (e.g. That is, sets equivalent to a proper subset via an all-structure-preserving bijection. When making a cheesecake you want to avoid getting the following textures: So, here are some insights on why does my cheesecake has a weird texture. She pours this love of all things sweet (and sometimes savory) into. I will say that using beaten egg whites for an oven baked cheesecake is somewhat unusual. The the springform pan put into a roasting pan, & water poured to at least half way up the side (closer to 3/4 of the way is best.) You should beat your butter and sugar for 2 to 3 minutes at a moderate speed. The problem is if they get too hot or if they heat too quickly, these proteins over-coagulate. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. You forgot to wrap your springform pan or you ran out of aluminum foil. ), it's no wonder we typically leave cheesecake to the professionals. Then, get your cute favorite glass or transparent cup, scoop, and pour some cheese mixture into the glass, and alternate layers with whipped cream. It is a pretty versatile recipe that I can make into almost any flavour cheesecake. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. i do wedding cakes so i have to really watch that--they need time sit out and be pretty--so my regimen includes sieving the batter instead of letting it set out at room temp very much --cooling by a very clean fan hitting from the bottom of the pan-- quick assemby/decorating and last minute delivery time. Any recipe needs softened butter. If you can't get it out of the pan, break out the forks and dig right in. Use chocolate wafer cookies instead of graham crackers for the crust. Photo: Alex Lau. The former is eggs, sugar, and cream cheese while the latter contains flour and a plethora of other things and that changes everything considering their structure and creates their own specific problems. After all, you wouldnt want anything to ruin this heavenly grasshopper cheesecake! Making statements based on opinion; back them up with references or personal experience. This means that the cheesecake curdles. Grainy textures are usually due to over baking a cheesecake. This is an easy problem to fix. how to greet everyone in a whatsapp group; memorial tattoos for brother; mizzou winter break 2021 22; ninja dual brew permanent filter; royal mail integration; safe and warm technology replacement controller; And that is where the water comes in.". I personally set off the fire alarm a month ago trying to make potatoes au gratin in a spring form. Stack Exchange network consists of 181 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. This is going to take some trial and error to find the right temp (I would start with 275), and, the first time you change up the pan, you might end up with too much color on the crust, but, once you dial everything in, you should see a night and day difference in the finished product. Flour is special in of itself. This is especially important in cheesecake, which is all about the perfectly smooth filling. use our trick for softening butter quickly, so keep this double chocolate espresso cheesecake chilling until its set, you wouldnt want anything to ruin this heavenly grasshopper cheesecake. Never substitute one ingredient with another unless the recipe states otherwise. A cheesecake that cracks too deeply will sink in the middle because there will not be enough structure to support its weight. Sour cream, fruit compote, etc. There can be several reasons why this happens, we may feel stressed and pressured because the kids dont want to wait for it anymore or you have a party in a few hours and you want your cheesecake to be perfect, but everything has a solution.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'cheesecakesworld_com-box-4','ezslot_6',107,'0','0'])};__ez_fad_position('div-gpt-ad-cheesecakesworld_com-box-4-0'); Oh no! Sometimes, the reason for your greasy cake might just be that youve used too much butter or fat to grease the tin. Usually with some sort of pate sucre, or other dough type crust that can reliably be moved around as a disc. That is a truly bizarre cheesecake recipe. So, if you remove them, essentially the batter deflates and compresses. If the recipe contains too much flour, powdered sugar, or even eggs, it will lead to this unappealing texture. Dont have a springform pan? First, make sure to only mix the ingredients until they are just combined. After it has sat over night in the fridge you can run an offset spatula under hot water and push in on both sides of the crack until it meets in the middle, then smooth the whole thing over. In my experience, what tends to leak from a cheesecake is fat from the crust. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. ; ; "Hey, Alton, I was trying to make waffles today, but the water bath was giving me one hell of time!". There are few reasons - The fat like butter, is way too high. This makes the eggs curdle, which then creates an unappealing texture and flavor. Causing the brownie mixture to bubble while baking and also leaving the top of the brownie oily. The old standby aluminum foil trick. 1.7K subscribers in the bmwz3 community. My brownies are oily and bubbling on the top while baking - why so . You can check whether or not your cheesecake has been fully baked by looking at the middle. This is the second question is there a ratio for the crust? THE CAUSE:Overmixing the batter. The foil barrier might not have been well placed; improper foil wrapping. The springform pan may not be functional anymore. rev2023.3.3.43278. Here are a few pics of what I was talking about in my last post. Why is my bmw throwing oil light pan when in first bmz z3 01, aswell as can i add sae 5-w30 high mileage castrol, idk what oil it has ass of rn (dont know what bmw dealer put in it)but is a bit below full so i want to top it up with that it what i topped it off with when i first bought the car help . For the smoothest batter, make sure your ingredients are room temperature before starting. There can be several reasons why your cheesecake isnt smooth! In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface. And voil! When eggs overcook, they lose moisture which causes the proteins in the egg to contract. Instead, Catherine recommends wrapping the pans in foil before setting them in the water bath or placing your springform inside a slightly larger traditional cake pan. Salvaging a cheesecake that's oozing butter. Cracking is caused by the top of the cheesecake drying out more than the middle and contracting. Cheesecake is a dessert that typically contains cream cheese and sugar. A dry cheesecake is prone to cracking. In addition to milk, add a Tablespoon or 2 of sour cream. If you want the cheesecake to be super light and airy, its key to use a recipe that includes whipping the egg whites and folding them into the cheesecake batter before baking. Dev Auram, Anandnagar Cross Road, Prahladnagar, Satellite, Ahmedabad - 380015 info@governmentsubsidy.co 9924137602 Another way to make cheesecake airy is by whipping the cream cheese until it becomes light and fluffy. if someone dies at home is an autopsy required; agapanthus 'peter pan spacing If mine ever crack it's because they've been in the oven too long. Then the what I did was buy a spool of waxed string and I wrap it around the bottom edge of the pan rim and tie it nice and tight to hold the bag in place. You can still bake a cheesecake without it but, this may not have the excellent texture you are looking for. Did this satellite streak past the Hubble Space Telescope so close that it was out of focus? That is they tighten up and they can literally wring all the moisture out of the cheesecake. The Best Tips And Tricks To Getting The Perfect Cheesecake Texture! You can also compare your recipe to that on other sites.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'cheesecakesworld_com-leader-3','ezslot_11',124,'0','0'])};__ez_fad_position('div-gpt-ad-cheesecakesworld_com-leader-3-0'); Here is a breakdown on achieving the following textures for cheesecakes. The reasons why cheesecake cracksand how best to avoid them. elizabeth baptist church pastor oliver. I have pictures if it will help, but I can't seem to get them to upload. This thread is great, however, I have some questions. the hospitals of providence human resources; denver baptist churches. Opening the oven door too soon can cause the center of your cheesecake to sink. Make existing cheesecake recipe chocolate? 12 Great Ways to Make Muffins (Without a Muffin Pan), 4 Easy Ways to Tell if Ground Breakfast Sausage Is Bad. There is nothing better than a smooth cheesecake fresh out of the refrigerator. Applying a thick layer of grease to the baking tin will lead to more oil on top or too much crispness on the edges of your cake. The tanginess helps cut through the creaminess and sweetness of the cheesecake, and makes it lighter in a way! As the cheesecake cools, the filling shrinks slightly, creating a tug-of-war between the filling stuck to the sides of the pan and the cheesecake center. November, 26th is National Cake Day: its just around the corner! Why Does My Cheesecake Have A Weird Texture? 3 - There Is Not Enough Gluten in Your Mixture This won't completely prevent cracking, but I've found it to be helpful. I am trying to teach myself how to bake and my last cheesecake came out ok yes it was just ok. Home Post Archive Why Is My Cake Greasy? What video game is Charlie playing in Poker Face S01E07? Only use solid, rectangular blocks of cream cheese. stephen silas daughters; yamaha rgz 321p review; can you get power of attorney for an alcoholic; whitewater school district superintendent To begin with, don't use whipped cream cheese that comes in one of those plastic tubs. Without gluten, there is nothing to support the air and height of the cake, which will lead to your cake falling and sometimes turning out greasy. vegan) just to try it, does this inconvenience the caterers and staff? It has a pate sucree or sugar cookie-like dough crust. For shorter cakes I use a real high temp and get it done--for extra deep cheesecakes I bake cooler and longer. Alton should know better than to see eggs in a dessert and have this knee jerk reaction. I let it cool, and in this time I make my cheesecake batter. I understand it helps control the cooking but in some recipes it is used and sometimes not, why is this? Master the secret to a perfectly baked cheesecake: the water bath. and put it into a cook & hold oven at 250F for about 2 hours, then I turn it off for about an hour-2 hours then I pull them and let them cool on the stand-up rack in the kitchen for another hour or so, then I put them into the cooler to cool overnight (I like to make them the day before I need them for service) Lots of different ways to bake your cheesecakes. Cracking is very different from scrambling. We dare you. CRACKS HAPPEN. Because egg proteins when they cook or denature form a molecular mesh and that mesh is what makes a solid cheesecake possible. Use a thermometer to discern if your oven runs hot or cold, and adjust accordingly. Cheesecake is pretty straightforward to make as far as most desserts go. Plan ahead by taking out all cold ingredients from the fridge a few hours before you start baking. Over-done cheesecake is dry and crumbly. Then I found Reynolds Kitchens oven bags. A couple of tricks that you might find handy. I became concerned that at 450 F, the smoke would become worse. The warm knife will cut cleanly for pretty slices. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. Let it sit for 15 minutes or more. I have in emted (?) Cheesecakes also shouldn't be rubbery, cracked, or grainy. Why Does My Cheesecake Have A Weird Texture? Cracks in cheesecakes are very easy to repair. This makes the ingredients mix a lot better and will create a completely smooth batter, which will result in a smooth cheesecake. This technique will also you if you have unpredictable or unstable oven temperatures. Have you read eGullet's Kitchen Scale manifesto? You can also use an internal oven thermometer that accurately measures the temperature inside the oven. Furthermore, always choose a recipe from a trusted website, like ours! and then I press the crumb mixture to the parchment and then bake it 350F for 5-7 minutes. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. When I took the cake out to top with sour cream, it showed definite segments of the cheese and egg. Sometimes, the reason for your greasy cake might just be that you've used too much butter or fat to grease the tin. I pour my batter into the springforms (I don't parchment the sides), I fill them up about 3/4 full. Last Updated on October 5, 2022 by Griselda M. To fix a soggy cheesecake crust may not be something you imagined doing. Posted on Last updated: September 30, 2022, Go to While many recipes call for mixing the filling by hand, you could be left with a lumpy, bumpy dessert. Don't pile a bunch of toppings on top of a crack because you will be adding weight to an already weak spot and it will only continue to crack more. to support the cakes structure. From pressing in the crust to pouring the filling, heres how to get an ideal cheesecake from mixer to oven. If your batter is actually still raw, then the pan will resolve this. I do 1.5 cups crumbs to 2 oz. If you want a picture to see what they look like, I can take a picture and attach it. Well, this is a timely and helpful thread! I cut a piece of parchment for the glass bottom of the springform pan (I prefer the glass bottoms to the metal bottoms, always have). CheesecakesWorld.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.