Damaeus wrote:
>
> In news:rec.food.cooking, "Pete C." > posted on Wed,
> 24 Nov 2010 20:02:42 -0600 the following:
>
> > Cheesecake doesn't have a crust, that's why you use a springform pan.
> > Parchment on the bottom helps a lot, but even with it I've had
> > difficulties. Two layers of parchment and/or making the parchment come
> > up the side of the pan slightly helps.
>
> I would see if I could get the parchment to extend outside the springform
> pan, then when I remove the tube, I would hopefully have one sheet. The
> only problem is that the springform pan makes a pretty tight seal as it
> is, and I'm not sure if it would seat properly if parchment paper was set
> up that way. Plus there's the water bath to consider, and wrapping the
> whole assembly in foil could just turn out to make a big mess.

Water bath??? For a cheesecake??? I've never heard of that in any
cheesecake recipe, even the screwy ones that use a crust. Are you baking
cheesecake or a creme brulee???