Wayne Boatwright wrote:
>
> On Thu 25 Nov 2010 06:48:55p, Pete C. told us...
>
> >
> > 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???
> >
>
> Apparently there's a lot that you *don't* know about cheesecake.
> There are many cheesecake recipes that call for baking them in a
> water bath.
>
> You might want to read this short article:
>
> <http://www.dianasdesserts.com/index....ingtips.cheese
> cakes/Cheesecakes.cfm>
>
> You really should pick up a book entitled "Joy of Cheesecake" by
> Bovbjerg & Iggers. It would truly broaden your knowledge, if not
> your opinion.

The cheesecake recipe I use has proven to be superior to pretty much
every cheesecake I have tried, and I've tried quite a few, so I don't
need to spend time investigating inferior recipes for something I
already have the perfect recipe for. I'll spend my time searching out
recipes for new items I haven't tried or haven't found the perfect
version of.