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Old 12-21-2012, 02:05 PM   #1
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Cheesecake help, please!

Can somebody please help me with my problem. I have been baking chssescakes lately and i like to bake them in a water bath. I wrap the springform pans in foil.but the.water some.how.always comes.through. Can u tell me what i am doing wrong or how i can better wrap my pan so i wont have soggy crust. Thank u so much! :-)

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Old 12-21-2012, 02:45 PM   #2
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Tell you what, I never baked a cheesecake till I found a recipe that did *not* require a water bath because it's such a pain Bake at 350 degrees for 50 minutes, turn off the oven without removing the cake or opening the door, and leave it in there another 30 minutes. Remove from the oven, cool on a wire rack, then chill. Hope this helps.
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Old 12-21-2012, 02:50 PM   #3
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Quote:
Originally Posted by GotGarlic View Post
Tell you what, I never baked a cheesecake till I found a recipe that did *not* require a water bath because it's such a pain Bake at 350 degrees for 50 minutes, turn off the oven without removing the cake or opening the door, and leave it in there another 30 minutes. Remove from the oven, cool on a wire rack, then chill. Hope this helps.
Excellent advice, GG.
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Old 12-21-2012, 04:02 PM   #4
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Bs sure to use the heavy duty foil. The regular tin foil will leak every time. Heavy duty foil works like a charm.
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Old 12-21-2012, 04:58 PM   #5
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Maybe someday they will make a silicone liner for spring form pans. Until that day, heavy duty foil will have to do. I sometimes put a folded paper towel between the pan bottom and foil to soak up steam that occurs.
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Old 12-21-2012, 05:02 PM   #6
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I bake my cheesecakes the same way as GG. No water bath here and I have used them for my catering business.
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Old 12-21-2012, 07:18 PM   #7
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Get the WIDE heavy duty foil. I do a double layer. Push it up the sides trying not to let it crease. Deep creases will let the water in.

I like the water bath method. I've done it both ways and I like how it evenly bakes in a water bath. Without a water bath, in my experience, the edge of the cheesecake gets too overdone for my taste when the center is creamy, with a water bath it is creamy from edge to center.
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Old 12-21-2012, 10:42 PM   #8
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Thank u all so much i appreciate it
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Old 12-25-2012, 05:56 PM   #9
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I also have baked cheesecakes with both methods and prefer the water bath. I buy the extra wide, heavy duty foil and double it. Very rarely do I have a problem when I do that. I do get some condensation occassionaly, but ususally doesn't present a problem. I may have to try putting a paper towel under the pan like previously suggested.
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Old 12-25-2012, 08:19 PM   #10
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Quote:
Originally Posted by GotGarlic View Post
Tell you what, I never baked a cheesecake till I found a recipe that did *not* require a water bath because it's such a pain Bake at 350 degrees for 50 minutes, turn off the oven without removing the cake or opening the door, and leave it in there another 30 minutes. Remove from the oven, cool on a wire rack, then chill. Hope this helps.

See, I don't think this helps unless we know your recipe and how big your springform is. These variables will have a big impact on how the cheesecake comes out.

Oh, and what kind of oven do you have? :)
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