"merryb" > wrote in message
...
> 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...

I do agree with Pete's point of a "stronger" texture on the sides, sans a
water bath. My method uses a pan of boiling water on the rack below the one
the cheesecake is on. This adds moisture to the oven's interior, thus
reducing the risk of cracking.