On Jan 4, 1:33*pm, ImStillMags > wrote:
> 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.

Exactly, plus the added moisture from a water bath.