Dee.....

I feel your pain

What is happening (from my own experience) is that there are tiny
pin-holes
in the foil and that's where the water enters. Had a roll of foil that
actually
came with the holes "built-in", but normally came about from scraping
the foil as I was unrolling it from the box and/or having any kind of hard
debris ( e.g. sugar granules, etc.) on the counter top and dragging the pan,
with the foil wrapped around it, across the countertop.

ray


"Dee Randall" > wrote in message
...
> Yesterday I made a cheesecake -- this is only my second cheesecake, but
the
> first one turned out delicious. I used the same recipe. However, at the
end
> of baking +3 hours in the oven, when I took it out, despite my wrapping it
> in 3 layers of heavy aluminmum foil, there was water in the cheesecake,
and
> in each layer of foil.
>
> My method was:
> I heated water in the microwave and poured it into a larger pan than my
> cheesecake pan. I let the pan water heat further in the oven while the
oven
> was coming up to temperature. When I put the pan into the water, the
water
> did not rise above the cheesecake pan - I had previously left a mark on
the
> pan so as to know how high to fill it.
>
> But, I am wondering IF PERHAPS I DID push the pan down and it did displace
> the bottom plate of the pan, but imagining this, I don't know how this
> would've brought the water into the aluminum foil.
>
> 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?
> Thanks,
> Dee
>
>