Oh pshaw, on Fri 10 Nov 2006 02:39:35p, Dee Randall meant to say...

> 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

I have baked many cheesecakes and only once used a water bath. I get
perfect results without one. It may depend on the type of cheesecake
you're making. I prefer heavy dense cheesecakes rather than those with a
light fluffy texture. I always allow the cheesecake to cool completely in
the oven with the door slightly ajar.

--
Wayne Boatwright
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