Peggy wrote:

> 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.


What temperature did you bake it at?... also, did your recipe call for
Sour Cream?...

~john!



--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...