On Fri, 26 Nov 2010 20:25:51 -0600, Damaeus
> wrote:

> Yes, on my third attempt, I should get cheesecake perfection because (a) I
> will use a water bath, and (b) I already planned to pour the water boiling
> hot, straight off the pot on the stove into the pan holding the springform
> pan. I may need to get another pan, come to think of it, because I don't
> think I have one deep enough to hold a springform pan unless I use one of
> the big soup-type pots I'd use on the stove.

We discussed cheesecakes and water baths yesterday. I don't do water
baths, period. Others do and say their cheesecake will crack anyway.
Not during baking, but during the cooling down process. The tip was
to loosen your cheesecake from the pan ASAP. If you do that, then no
cracked crust.

--

Never trust a dog to watch your food.