On Nov 25, 5:48*pm, "Pete C." > wrote:
> Damaeus wrote:
>
> > In news:rec.food.cooking, "Pete C." > posted on Wed,
> > 24 Nov 2010 20:02:42 -0600 the following:
>
> > > Cheesecake doesn't have a crust, that's why you use a springform pan.
> > > Parchment on the bottom helps a lot, but even with it I've had
> > > difficulties. Two layers of parchment and/or making the parchment come
> > > up the side of the pan slightly helps.
>
> > I would see if I could get the parchment to extend outside the springform
> > pan, then when I remove the tube, I would hopefully have one sheet. *The
> > only problem is that the springform pan makes a pretty tight seal as it
> > is, and I'm not sure if it would seat properly if parchment paper was set
> > up that way. *Plus there's the water bath to consider, and wrapping the
> > whole assembly in foil could just turn out to make a big mess.
>
> Water bath??? For a cheesecake??? I've never heard of that in any
> cheesecake recipe, even the screwy ones that use a crust. Are you baking
> cheesecake or a creme brulee???- Hide quoted text -
>
> - Show quoted text -

You must be reading something other than recipes. It is a fact that
cheesecake bakes much better in a water bath than not. Also, less
chance of cracking...