Chowhound Presents: |

Home Cooking


Cheesecake questions


More from Home Cooking

Home Cooking Cheesecake

Cheesecake questions

fbf242 | | Sep 30, 2008 09:00 AM

I'm planning to make my tried-and-true lemon cheesecake for a big group this weekend. I am thinking about doubling the recipe and baking it in a rectangular pan, then cutting it into small bars, for easier consumption. Do you think there will be a problem getting the bars out of the pan? Should I just butter the bottom liberally before putting down the graham cracker base? Should I line the pan with parchment paper?

I was also thinking of kicking up the recipe a bit with some strawberry sauce. Fresh strawberries were on sale today, so I picked up 2lbs. I've never made a berry sauce from fresh berries... any recs for recipes? I have been doing some browsing and have found some recipes that call for cooking the berries, others leaving them raw. Any words of wisdom would be much appreciated!