levelwave wrote:
> Peggy wrote:
>
>> I recently water-bathed a cheesecake for the first time -- the heavy
>> kind, with two pounds of cream cheese in it. It was not only dense as
>> ever, but smoother than ever. It took about two hours to cook though,
>> but well worth the wait. And it didn't crack. I highly recommend
>> water-bath for cheesecake baking.
>
>
>
> What temperature did you bake it at?... also, did your recipe call for
> Sour Cream?...
>
> ~john!
>
>
>

I can't remember if I baked it at 325 or 350 -- will try to remember to
check for you. Boil up the water before putting it into the waterbath.
No, no sour cream. I'm watching my calories ;-).
Peg