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Old 03-27-2011, 05:05 AM   #11
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Yes I hate when that happens.

I'm thinking of using fresh cream or sour cream instead of butter, as I like to have a chewy base.
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Old 11-01-2011, 01:44 AM   #12
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Use a water bath! It works sooo good! don't cook over 325 degrees, cool very slowly (open oven door till its room temp) maybe use parchment paper if it's sticking to the pan...or if it's just crumbling just use more butter :)
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Old 11-01-2011, 12:37 PM   #13
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You need to use enough melted butter so that the crust stays impact and doesn't crack.
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Old 11-01-2011, 02:28 PM   #14
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Quote:
Originally Posted by KateRose1989 View Post
Use a water bath! It works sooo good! don't cook over 325 degrees, cool very slowly (open oven door till its room temp) maybe use parchment paper if it's sticking to the pan...or if it's just crumbling just use more butter :)
Can you use a water bath with a spring form pan? Doesn't the water leak in? Or do you use some other kind of pan?
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Old 11-01-2011, 05:31 PM   #15
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Can you use a water bath with a spring form pan? Doesn't the water leak in? Or do you use some other kind of pan?
I wrap my springform pan with two layers of heavy duty foil (the really wide one, so there are no seems) then place that into the water bath.

I swear by the waterbath method, never had a cracked cheescake this way. I also cook low and slow and don't overbake (make sure that it only bakes to a maximum of 160 degrees Fahrenheit). This makes a super creamy cheesecake.
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Old 11-01-2011, 05:34 PM   #16
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Use a water bath! It works sooo good! don't cook over 325 degrees, cool very slowly (open oven door till its room temp) maybe use parchment paper if it's sticking to the pan...or if it's just crumbling just use more butter :)
If you are ever in the market for a new springform pan, look for the non-stick Wilton with the bumpy bottom! After chilling the cheesecake comes right off the base without needing parchment. I have some flat bottom ones and they don't release nearly as well as the bumpy bottom ones.
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Old 11-01-2011, 05:34 PM   #17
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I wrap my springform pan with two layers of heavy duty foil (the really wide one, so there are no seems) then place that into the water bath.

I swear by the waterbath method, never had a cracked cheescake this way. I also cook low and slow and don't overbake (make sure that it only bakes to a maximum of 160 degrees Fahrenheit). This makes a super creamy cheesecake.
Time to buy some extra wide aluminium foil. Great tip.
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