On Jan 4, 1:07*pm, (Judy Haffner) wrote:
> 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

I think the lower temp will cook it gently enough till you won't have
cracks in the top.