FoodBanter.com - View Single Post - ATTN: Cheesecake Lovers

sf[_9_]

On Fri, 4 Jan 2013 12:07:41 -0900, (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?
>
Do you have the red/orange Betty Crocker cookbook from the '70s? That
cheesecake always worked, I could follow that method for larger
cheesecakes I made in a springform pan and they turned out right every
time. Don't be afraid to under bake it ever so slightly and let it
set up overnight in the refrigerator.

PS: I always put the sour cream "cap" on mine, large or small - mainly
because I like it, but it's also a nice background for any topping.

--
Food is an important part of a balanced diet.