"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> 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.

>> 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
> __________________________________________________

Hello, Wayne. Thanks for your reply.
I prefer dense cheesecakes myself. The first and only cheesecake I made
(and successfully with your help) were made from these ingredients. I liked
the taste, so I used the same recipe again. I don't think it was fluffy.

24 ounces cream cheese

1 cup extra-fine whole milk ricotta cheese

1/2 cup sour cream

1 cup sugar

1/3 cup heavy cream



1 tablespoon vanilla

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

I drained overnight before use the ricotta; I didn't want so much moisture
(my decision).

Do you think these ingredients would work OK without a waterbath?