On Jan 4, 1:43*pm, sf > wrote:
> On Fri, 4 Jan 2013 12:07:41 -0900, (Judy Haffner)
> wrote:
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> > ImStillMags wrote:
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> > >I've used a water bath for custards
> > > zillions of times, but never for a
> > > cheesecake and I've never had a
> > > problem.
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> > 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?
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> 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.
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> 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.
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> --
> Food is an important part of a balanced diet.

yup....sour cream cap is a must.