On Jun 13, 7:19 pm, "scsisys" > wrote:
> Puester...
>
> Thanks for the reply.
>
> The cheese ( unfrozen ) / eggs are taken from the fridge and place on
> the counter top
> for an hour to start warming up to room temp (75 deg). When I get ready to
> start the
> actual combining of ingredients, I unwrap the cheese and leave on the
> counter and
> crack open the eggs and place them in a Pyrex cup. The only extra liquid
> would be up to a 1/3 cup (heavy cream or a liqueur).
>
> Would the evaporating water in the oven be absorbed by the batter ?? I
> have
> not tried baking without a water bath as I understood that there was a
> greater chance
> of the cake cracking. Might try and see what happens.
>
> thanks again
> ray
>
> "Puester" > wrote in message
>
> ...
>
>
>
> > scsisys wrote:
> > > Cheesecake baking routine:
>
> > > 10. Later that night, remove cake from fridge and the top of the cake
> > > is literally covered with "puddles" of condensation/ moisture.
>
> > > What can I do to not have the puddles on top ??
>
> > > ray
>
> > It sounds as though you have liquid in the batter that comes out of
> > solution when the cake sits tightly covered.
>
> > You did not give the recipe, but if it calls for long or vigorous
> > beating with an electric mixer, try beating or hand mixing just until
> > the ingredients are well blended, no longer.
>
> > Are you using frozen cream cheese, by any chance, or does the
> > refrigerator temp come close to freezing? Cream cheese gives off a LOT
> > of water when it freezes and thaws. I discovered this a few years ago
> > when I bought a lot of it on sale and tried to preserve it by freezing.
>
> > I'd also store the cheesecake lightly covered with plastic wrap instead
> > of the sealed cake keeper.
>
> > gloria p- Hide quoted text -
>
> - Show quoted text -

If you do try withour a water bath, use a lower temp to bake it.