ImStillMags wrote:

>I've used a water bath for custards
> zillions of times, but never for a
> cheesecake and I've never had a
> problem.

Same here, I have always done it for custards, and rice pudding, but
never done it for a cheesecake, and I've been making them since I was
but a teenager, and never had small bubbles form, and most cheesecakes
don't have a "custard texture,"that I recall, so that method didn't
sound necessary to me, and have already decided to do the one that says
to bake for 10 min. at 425º and 45 more minutes at 250º until center
of the cake is barely firm to the touch, except that I question the
250º temp., as that doesn't sound quite high enough?

Judy