Originally Posted by Toots
Even if the recipe calls for a water bath, when I make a cheesecake I do not do the water bath - because no matter how good your alum foil is, or how many layers, you could still get a soggy bottom. And who wants that?!
I agree Toots, soggy bottoms are most unpleasant--but I have never had a problem using a waterbath for my cheesecakes. It has got to be that the springforms that are being used do not seal properly.
Also, Maida Heatter has recipes for a special cheesecake pan that is 8 x 3-inches that is not a springform. This pan solves the water bath problem. It can take finesse to use and one adds the graham cracker crust after the cake is baked, cooled and set but before it is refrigerated. It is unmolded, the crust is put on and then, it is flipped right side up. In all the years I have done so, I have had only one mishap and it was because I was inpatient and did not wait for the cheesecake to cool long enough.
Maida Heatter also has some wonderful cheesecakes that use springform pans, too and the crust is baked with the cheesecake.