Yesterday I made a cheesecake -- this is only my second cheesecake, but the
first one turned out delicious. I used the same recipe. However, at the end
of baking +3 hours in the oven, when I took it out, despite my wrapping it
in 3 layers of heavy aluminmum foil, there was water in the cheesecake, and
in each layer of foil.

My method was:
I heated water in the microwave and poured it into a larger pan than my
cheesecake pan. I let the pan water heat further in the oven while the oven
was coming up to temperature. When I put the pan into the water, the water
did not rise above the cheesecake pan - I had previously left a mark on the
pan so as to know how high to fill it.

But, I am wondering IF PERHAPS I DID push the pan down and it did displace
the bottom plate of the pan, but imagining this, I don't know how this
would've brought the water into the aluminum foil.

I don't think I'll make a cheesecake again unless there is a tasty method of
making one without the water bath (bian marie)-- DH said -- just buy a
cheesecake factory one and forget it.

Does anyone made one not using a water bath? What have been the results?
Thanks,
Dee

Dee Randall wrote:

I don't think I'll make a cheesecake again unless there is a tasty method of
making one without the water bath (bian marie)-- DH said -- just buy a
cheesecake factory one and forget it.

Does anyone made one not using a water bath? What have been the results?

I get good results cooking at 250 F with no water bath. I Don't
notice any difference with cheesecakes. Only the most fragile
of custards requires one, IME. I use a waterbatch for creme
caramel, but not cheesecakes.

You'll have to adjust your times. I seem to remember mine
going from 60 to something like 75 minutes. I dont't really
cook by time, so I can't give an exact number.

I'd bet that anything up to 300 F will work well that way.

--
Reg

On Fri, 10 Nov 2006 16:39:35 -0500, "Dee Randall" wrote:

I don't think I'll make a cheesecake again unless there is a tasty method of
making one without the water bath (bian marie)-- DH said -- just buy a
cheesecake factory one and forget it.

I got tired of the springformpan / aluminum foil hassle, and now make individual
cheesecakes in ramekins, using a roasting pan for the water bath. No leaks,
perfect cheesecakes.

-- larry

Dee.....

I feel your pain

What is happening (from my own experience) is that there are tiny
pin-holes
in the foil and that's where the water enters. Had a roll of foil that
actually
came with the holes "built-in", but normally came about from scraping
the foil as I was unrolling it from the box and/or having any kind of hard
debris ( e.g. sugar granules, etc.) on the counter top and dragging the pan,
with the foil wrapped around it, across the countertop.

ray


"Dee Randall" wrote in message
...
Yesterday I made a cheesecake -- this is only my second cheesecake, but
the
first one turned out delicious. I used the same recipe. However, at the
end
of baking +3 hours in the oven, when I took it out, despite my wrapping it
in 3 layers of heavy aluminmum foil, there was water in the cheesecake,
and
in each layer of foil.

My method was:
I heated water in the microwave and poured it into a larger pan than my
cheesecake pan. I let the pan water heat further in the oven while the
oven
was coming up to temperature. When I put the pan into the water, the
water
did not rise above the cheesecake pan - I had previously left a mark on
the
pan so as to know how high to fill it.

But, I am wondering IF PERHAPS I DID push the pan down and it did displace
the bottom plate of the pan, but imagining this, I don't know how this
would've brought the water into the aluminum foil.

I don't think I'll make a cheesecake again unless there is a tasty method
of
making one without the water bath (bian marie)-- DH said -- just buy a
cheesecake factory one and forget it.

Does anyone made one not using a water bath? What have been the results?
Thanks,
Dee

Oh pshaw, on Fri 10 Nov 2006 02:39:35p, Dee Randall meant to say...

Yesterday I made a cheesecake -- this is only my second cheesecake, but
the first one turned out delicious. I used the same recipe. However, at
the end of baking +3 hours in the oven, when I took it out, despite my
wrapping it in 3 layers of heavy aluminmum foil, there was water in the
cheesecake, and in each layer of foil.

My method was:
I heated water in the microwave and poured it into a larger pan than my
cheesecake pan. I let the pan water heat further in the oven while the
oven was coming up to temperature. When I put the pan into the water,
the water did not rise above the cheesecake pan - I had previously left
a mark on the pan so as to know how high to fill it.

But, I am wondering IF PERHAPS I DID push the pan down and it did
displace the bottom plate of the pan, but imagining this, I don't know
how this would've brought the water into the aluminum foil.

I don't think I'll make a cheesecake again unless there is a tasty
method of making one without the water bath (bian marie)-- DH said --
just buy a cheesecake factory one and forget it.

Does anyone made one not using a water bath? What have been the
results? Thanks,
Dee

I have baked many cheesecakes and only once used a water bath. I get
perfect results without one. It may depend on the type of cheesecake
you're making. I prefer heavy dense cheesecakes rather than those with a
light fluffy texture. I always allow the cheesecake to cool completely in
the oven with the door slightly ajar.

--
Wayne Boatwright
__________________________________________________

(I may not agree with a word you say, but I shall
defend unto my death your right to say it. (Voltaire)

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
8.19...
Oh pshaw, on Fri 10 Nov 2006 02:39:35p, Dee Randall meant to say...

Yesterday I made a cheesecake -- this is only my second cheesecake, but
the first one turned out delicious. I used the same recipe. However, at
the end of baking +3 hours in the oven, when I took it out, despite my
wrapping it in 3 layers of heavy aluminmum foil, there was water in the
cheesecake, and in each layer of foil.

Does anyone made one not using a water bath? What have been the
results? Thanks,
Dee

I have baked many cheesecakes and only once used a water bath. I get
perfect results without one. It may depend on the type of cheesecake
you're making. I prefer heavy dense cheesecakes rather than those with a
light fluffy texture. I always allow the cheesecake to cool completely in
the oven with the door slightly ajar.

--
Wayne Boatwright
__________________________________________________

Hello, Wayne. Thanks for your reply.
I prefer dense cheesecakes myself. The first and only cheesecake I made
(and successfully with your help) were made from these ingredients. I liked
the taste, so I used the same recipe again. I don't think it was fluffy.

24 ounces cream cheese

1 cup extra-fine whole milk ricotta cheese

1/2 cup sour cream

1 cup sugar

1/3 cup heavy cream



1 tablespoon vanilla

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

I drained overnight before use the ricotta; I didn't want so much moisture
(my decision).

Do you think these ingredients would work OK without a waterbath?

Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hello, Wayne. Thanks for your reply.

Hi Dee!

I prefer dense cheesecakes myself. The first and only cheesecake I made
(and successfully with your help) were made from these ingredients. I
liked the taste, so I used the same recipe again. I don't think it was
fluffy.

24 ounces cream cheese

1 cup extra-fine whole milk ricotta cheese

1/2 cup sour cream

1 cup sugar

1/3 cup heavy cream



1 tablespoon vanilla

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

I drained overnight before use the ricotta; I didn't want so much
moisture (my decision).

I always drain ricotta before using in any recipe. Otherwise the results
are apt to be to watery or thin. Good thinking!

Do you think these ingredients would work OK without a waterbath?

Yes, absolutely this will work. You will probably want to drop the oven
temperature to somewhere between 275 and 300 degrees F. and bake for a
longer period of time. This promotes more even baking and helps to prevent
the top from cracking. As stated in my previous post, when the cheesecake
tests done, turn off the oven and allow the cheesecake to cool completely
in the oven with the door cracked.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hello, Wayne. Thanks for your reply.

Hi Dee!


Yes, absolutely this will work. You will probably want to drop the oven
temperature to somewhere between 275 and 300 degrees F. and bake for a
longer period of time. This promotes more even baking and helps to
prevent
the top from cracking. As stated in my previous post, when the cheesecake
tests done, turn off the oven and allow the cheesecake to cool completely
in the oven with the door cracked.

--
Wayne Boatwright

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours, then
3 hours in the oven - it didn't call for the door to be cracked. I'll try
that, thanks.
Not soon, tho. However, before March 7, 2007 when the cream cheese due date
is.
Bye
Dee

Oh pshaw, on Sat 11 Nov 2006 01:19:17p, Dee Randall meant to say...


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hello, Wayne. Thanks for your reply.

Hi Dee!


Yes, absolutely this will work. You will probably want to drop the
oven temperature to somewhere between 275 and 300 degrees F. and bake
for a longer period of time. This promotes more even baking and helps
to prevent the top from cracking. As stated in my previous post, when
the cheesecake tests done, turn off the oven and allow the cheesecake
to cool completely in the oven with the door cracked.

--
Wayne Boatwright

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours,
then 3 hours in the oven - it didn't call for the door to be cracked.
I'll try that, thanks.
Not soon, tho. However, before March 7, 2007 when the cream cheese due
date is.
Bye
Dee

I think I would skip the 400 degree temp and increase the baking time to 2
hours or more, if necessary. You won't have the insulation of the water
bath to protect the outer edges from the high temp.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 01:19:17p, Dee Randall meant to say...


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hello, Wayne. Thanks for your reply.

Hi Dee!


Yes, absolutely this will work. You will probably want to drop the
oven temperature to somewhere between 275 and 300 degrees F. and bake
for a longer period of time. This promotes more even baking and helps
to prevent the top from cracking. As stated in my previous post, when
the cheesecake tests done, turn off the oven and allow the cheesecake
to cool completely in the oven with the door cracked.

--
Wayne Boatwright

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours,
then 3 hours in the oven - it didn't call for the door to be cracked.
I'll try that, thanks.
Not soon, tho. However, before March 7, 2007 when the cream cheese due
date is.
Bye
Dee

I think I would skip the 400 degree temp and increase the baking time to 2
hours or more, if necessary. You won't have the insulation of the water
bath to protect the outer edges from the high temp.

--
Wayne Boatwright

Thanks for your attention; I really appreciate it; I feel I can count on
you.
Your information goes into the cheesecake folder with Wayne's other
notations.
Dee

Oh pshaw, on Sat 11 Nov 2006 08:16:29p, Dee Randall meant to say...


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 01:19:17p, Dee Randall meant to say...


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hello, Wayne. Thanks for your reply.

Hi Dee!


Yes, absolutely this will work. You will probably want to drop the
oven temperature to somewhere between 275 and 300 degrees F. and bake
for a longer period of time. This promotes more even baking and helps
to prevent the top from cracking. As stated in my previous post, when
the cheesecake tests done, turn off the oven and allow the cheesecake
to cool completely in the oven with the door cracked.

--
Wayne Boatwright

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours,
then 3 hours in the oven - it didn't call for the door to be cracked.
I'll try that, thanks.
Not soon, tho. However, before March 7, 2007 when the cream cheese due
date is.
Bye
Dee

I think I would skip the 400 degree temp and increase the baking time to
2
hours or more, if necessary. You won't have the insulation of the water
bath to protect the outer edges from the high temp.

--
Wayne Boatwright

Thanks for your attention; I really appreciate it; I feel I can count on
you.
Your information goes into the cheesecake folder with Wayne's other
notations.
Dee

You're welcome, Dee!

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.