Release the clip
on the side of the springform pan and gently pull the sides away from the bottom.
Turn pan on the side and press some crumbs all the way up
on sides of the springform pan.
Not exact matches
Give each ladyfinger a quick dunk
on each
side in the mixture (no more than 2 seconds per
side), gently shake off any excess, and place in the bottom
of the
springform pan, sugar -
side up.
Take the dough out and gently press it
on the bottom and about 1 inch
on the
sides of a greased 8 inch
springform pan.
Spread the butter
on the bottom and
sides of a 9 - inch
springform pan.
Turn
pan on the
side and press about 3 cm up the
sides of the
springform pan.
Place the
springform pan on a roasting
pan and pour hot water into the
pan, making sure the water comes halfway up the
sides of the
pan.
Combine ground graham crackers and melted butter In a 9 - inch
springform pan; shape the crust into an even layer
on the bottom
of the
pan and press it about 1-1/2 inches up the
sides.
Line one
of the 9 - inch
springform pan with plastic wrap using two pieces to create a t - shape with overhang
on the
sides.
Set roasting
pan on oven rack and carefully pour in very hot water to come about halfway up the
side of the
springform pan.
Take 2 sheets
of heavy - duty foil and layer them
on top
of each other, then place the
springform pan in the middle
of the pieces
of foil and wrap the pieces
of foil around the bottom and up the
sides of the
pan.
Allow the cake to cool five minutes
on a rack, then release the
sides of the
springform pan and let the cake continue to cool.
Dump the crumbs into the
springform pan and use your hands or the bottom
of a small glass to press the crumbs into an even layer
on the
sides and bottom
of the
pan.
Remove the
sides of the
springform pan and place the cake, still
on the bottom
of the
springform pan,
on a cake plate.