slice of cheesecake with blueberries and blackberries on a gray background. Minimalism

Cheesecake is a smooth and creamy wonder that many of us avoid making at home. Cheesecake can be a fickle sort and has its requirements to come out edible. One thing that gives some people a lot of trouble is getting the bottom of the cake off the springform pan. With a little bit of prep, this will be a problem no longer. Springform pans are the perfect design for cheesecakes because the sides are removable and allow for less damage to the cake during removal.

Cool and refrigerate your cheesecake for 2 to 3 hours.

Run a sharp knife around the inside edge. This will release the sides of the cheesecake from the pan ring. Unlatch the sides and remove them.

Place a paper plate on top of the cheesecake. Gently flip the cheesecake over.

Take off the bottom of the pan. Peel the parchment paper away. Do this gently so that you don't remove any of the bottom crust.

Place your serving dish on the bottom. Flip it over.

Remove the paper plate. Cut and serve your cheesecake.


A sharp knife dipped in hot water will aid in removing a stubborn cake from the sides.


Handle cheesecake gently because it can crack or stick.