On Sat, 05 Jan 2013 20:52:23 -0500, Hench > wrote:

> 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...

Carmel-pecan sounds Southern! You know you're not playing fair when
you talk about something like that with no recipe, don't you?

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