levelwave wrote:

> If I decide to use a water bath while baking a Cheesecake, will it have
> any effect<affect?> on the density?... I'd like to keep it as dense as
> possible... A soft creamy cheesecake reminds me too much of those boxed
> varieties... BLECH!
>
>
> ~john!
>
>


I recently water-bathed a cheesecake for the first time -- the heavy
kind, with two pounds of cream cheese in it. It was not only dense as
ever, but smoother than ever. It took about two hours to cook though,
but well worth the wait. And it didn't crack. I highly recommend
water-bath for cheesecake baking.

Cheers!
Peg