On 1/4/2013 4:00 PM, Judy Haffner wrote:
>
> ImStillMags wrote:
>
>> I'm leery about using water and
>> foil....what if it leaked? Also....real rum.
>> It bakes off and it's a better flavor.
>
> I thought about that too, with using the foil and sitting the pan in a
> pan with water...seems unusual for baking a cheesecake like
> that...custard, etc. yes, but don't see where cheesecake needs the extra
> moisture?
>
> I also feel the one with real rum would be much better, and my
> granddaughter was fine with it, but just didn't want it overpowering,
> and I told her it wouldn't be after baking.
>
> Judy
>

I made the water and foil method cheesecake once a few years ago (carmel
pecan cheesecake) and my wife's German relatives raved about the result...