David Tamarkin

I do not know how I got into the situation, but there's an entire closet in my apartment that is dedicated to... Springforms?

No, to my cooking and baking supplies.

And I have plenty of space in my kitchen for that stuff too.

And yeah, I have two or three springforms.

But if I didn't have a springform pan, I would not let that stop me if I wanted to make a cheesecake.

Right.

Because you unbuckle the sides and lift it up and you don't have to deal with tipping a cake out.

Right.

Right.

Exactly.

It's a great thing.

Yeah.

No.

I mean, my...

solution to this would be just to find a pan of the same size, you know, if it's an eight inch, nine inch, whatever, and just put some parchment down.

Yeah, like a parchment circle.

Yeah, parchment circle on the bottom of the pan, grease the sides of the pan, and make my cheesecake there.

It's not going to be as

pretty when i because you're going to have to then get it out right and you would tip it out and the parchment's going to make it easy to tip it out you run run a knife put a knife around the edges to loosen it i would do this when it's cold yeah it's gonna be easier and then yeah more firm but the top is probably going to get a little mangled because you're gonna have to flip it and then put it back this is where the canned cherry pie filling comes in

You're just looking for any reason to get it in.