"levelwave" > wrote in message
...
> If I decide to use a water bath while baking a Cheesecake, will it have
> any effect<affect?> on the density?... I'd like to keep it as dense as
> possible... A soft creamy cheesecake reminds me too much of those boxed
> varieties... BLECH!
>

Using the water bath will not cause it to be more or less dense. Density
come from the formulation of the batter and how much air you incorporate
into the batter when mixing. French cheesecakes are very light because the
egg whites are whipped into a meringue and folded into the cheese and egg
mixture. Using a water bath when baking a custard will let the custard bake
more gently and result in a more smooth, uniform texture. Direct heat is
more harsh and tends to cause the eggs in the custard to curdle a bit,
resulting in a more grainy product. For a more dense cake, I would
recommend a recipe with lots of cream cheese and little or no sour cream. I
think the recipe from the Junior's cookbook is the best combination of dense
and creamy.