smoke king
Sous Chef
Well, I've been charged with making a cheesecake-and while past attempts have'nt been complete failures, there have been a few problems. Cracked (still tasted good though), kind of "wet" inside, you know, the usual.
I've got a well worn springform pan, and no matter how well I think I've wrapped it, it still seems to leak in the water bath. I saw Alton Brown making cheesecake in a 9"x3" aluminum cakepan, and it seemed like a good idea at the time, now I'm wondering if I'll be able to get the cake out, then invert it again (because the crust will be on the top when I invert it out of the pan)without breaking it
Any thoughts on this method, in addition to any suggestions you may have, will be greatly appreciated
and if it makes a difference,I'll be attempting a "NY/Mile high" style cheesecake
I've got a well worn springform pan, and no matter how well I think I've wrapped it, it still seems to leak in the water bath. I saw Alton Brown making cheesecake in a 9"x3" aluminum cakepan, and it seemed like a good idea at the time, now I'm wondering if I'll be able to get the cake out, then invert it again (because the crust will be on the top when I invert it out of the pan)without breaking it
Any thoughts on this method, in addition to any suggestions you may have, will be greatly appreciated
and if it makes a difference,I'll be attempting a "NY/Mile high" style cheesecake