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I think once I used a bath to bake a cheesecake. It didn't make any remarkable difference in my honest opinion. Besides, the springform pans aren't necessarily water tight.
Why would you risk ruining all that cream cheese. Springform pans aren't too expensive, and some come with an assortment of bottoms that can be interchanged for a fluted top tube cake, etc. They also come in a plethora of sizes and I even noticed one that was square. They can be used for other baking besides cheesecakes.
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I've baked cheesecakes for years now and have never once used a water bath. One can't improve on perfection. LOL Don't believe me! Lurah, one recipe I remember reading was to set the filled pan in aluminum foil and bring it up around the pan before setting it in the water bath. But, I'm with you...no reason for the water bath. I use a springform pan.
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| Posts: 3934 | Location: Daingerfield, TX | Registered: Feb 07, 2003 |  |
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I have a springform pan. I really like it. Mine has a nice textured glass botom (pampered cheff) so when you take the ring off it's on a nice pretty plate. It also has a fluted insert bottom as well. springforms are not water tight. I have never used a water bath but I also have not prefected cheese cake baking... they taste good but they crack... gotta work on that.
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| Posts: 2037 | Location: Grand Rapids, MI | Registered: Jun 08, 2007 | |
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I don't use a bain marie for cheesecake but definitely do for crème brûlée. A perfect creme is something to taste! It's one of my fav desserts. For cheesecake I think it's good to use a pan of water on the rack under the cake. It adds moisture and moderates the heat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lucky ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The older I am the less certain I am of many things. Patricia Cornwell ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ http://inspiration4u.shutterfly.com/action/ |
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| Posts: 6699 | Location: north of 50 | Registered: Feb 08, 2006 | |
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