Preparing The Baking Pan For Making New York Cheesecake

Video Transcript

"Hi. My name is Kip and I'm here on behalf of Expert Village. Today we're making a New York style cheesecake. And we've just finished creating the pastry ball for the crust of our New York cheesecake. While that's in the refrigerator for the next ten minutes we're going to go ahead and prepare our spring form cake tin. We're going to use this cheesecake tin and when we make the crust or we bake the crust because we're initially going to bake it for ten minutes. And then we'll bake it for five minutes later. We're going to want to grease this well. This is a non stick, but I always grease it or put some non stick spray on there. But before you do that and you can do this with either tin foil or wax paper and make sure that if you're using wax paper that its a bake, a bake rated wax paper. Before you grease it, take the tin foil or the wax paper and kind of crumple it in there to form the size approximately of the cheesecake, because what we're going to do is we?re going to put our, not this sort of ish the size and shape of what we're going to do. What we're going to do is we're going to put our pastry dough in here and pack it in and then we'll put the tin foil inside and fill that with some rice, uncooked rice. And this will help to keep the shape, the form of the crust when we bake it for that initial fifteen minutes or ten minutes. Once the ten minutes are up we'll take it out, we'll take out the tin foil with the rice and bake it for five more to firm that up. And then we've got our crust for the cheesecake that will stand up during the rest of the baking of the actual cheesecake. We don't want it to fold in on itself or something of that nature. So that's what we're doing. We're just trying to get the pastry crust to form up so that it can stand up on its own without the assistance of our rice."