Yes, Jeannette, it was - heart in mouth I mean! I really went to town greasing the pan, pan goo plus wilton spray plus flour! I followed Hector Wong’s instructions for turnout - after chilling overnight in its pan, I dipped it in a sink full of hot water as you would with a jello mold. I also ran a small plastic knife around the top edges, and turned the pan edgewise and tapped it all round on the counter before turning it out. I also put a sheet of baking paper on the (non-stick!) cooling rack before I turned it out. So not a speedy procedure! You can see the turnout wasn’t completely flawless but still a very impressive presentation, I do think. I believe Hector coated his cake with toasted grated coconut; something like that would disguise any minor cracks etc. The people in the cake club loved it.
It was absolutely delicious, I think the best-tasting cheesecake I’ve ever baked. I followed the HC recipe for ginger cheesecake, but used fresh lime juice and grated rind as flavouring instead. I was nervous about the cake turning out, but didn’t want to put any flour in the mix as I always feel that detracts from the rich creaminess. That was why I chose that particular recipe. I used exactly the same total amount of dairy product as the recipe said, but I used much more cream cheese and much less sour cream, to ensure a slightly firmer cake and reduce chances of bundt collapse.
Now I really want to try the ginger one, as I love ginger, but I don’t want to push my luck. I don’t think I’ll try this with the Bavaria pan somehow!
Making cheesecakes is very easy, actually, if you don’t get silly like me and try and do it in a bundt pan. Using a springform tin, lining the bottom of the tin really well and chilling the cake after baking and before turning it out, are essential with all baked cheesecakes (except those made in bundt pans! : - ))