Dee Randall wrote:

> I don't think I'll make a cheesecake again unless there is a tasty method of
> making one without the water bath (bian marie)-- DH said -- just buy a
> cheesecake factory one and forget it.
>
> Does anyone made one not using a water bath? What have been the results?

I get good results cooking at 250 F with no water bath. I Don't
notice any difference with cheesecakes. Only the most fragile
of custards requires one, IME. I use a waterbatch for creme
caramel, but not cheesecakes.

You'll have to adjust your times. I seem to remember mine
going from 60 to something like 75 minutes. I dont't really
cook by time, so I can't give an exact number.

I'd bet that anything up to 300 F will work well that way.

--
Reg