ImStillMags wrote:

>I've used a water bath for custards
> zillions of times, but never for a
> cheesecake and I've never had a
> problem.

Same here, I have always done it for custards, and rice pudding, but
never done it for a cheesecake, and I've been making them since I was
but a teenager, and never had small bubbles form, and most cheesecakes
don't have a "custard texture,"that I recall, so that method didn't
sound necessary to me, and have already decided to do the one that says
to bake for 10 min. at 425º and 45 more minutes at 250º until center
of the cake is barely firm to the touch, except that I question the
250º temp., as that doesn't sound quite high enough?

Judy

On Jan 4, 1:07*pm, (Judy Haffner) wrote:
> ImStillMags wrote:
> >I've used a water bath for custards
> > zillions of times, but never for a
> > cheesecake and I've never had a
> > problem.
>
> Same here, I have always done it for custards, and rice pudding, but
> never done it for a cheesecake, and I've been making them since I was
> but a teenager, and never had small bubbles form, and most cheesecakes
> don't have a "custard texture,"that I recall, so that method didn't
> sound necessary to me, and have already decided to do the one that says
> to bake for 10 min. at 425º and 45 more minutes at 250º until center
> of the cake is barely firm to the touch, except that I question the
> 250º temp., as that doesn't sound quite high enough?
>
> Judy

I think the lower temp will cook it gently enough till you won't have
cracks in the top.

On Fri, 4 Jan 2013 12:07:41 -0900, (Judy Haffner)
wrote:

>
> ImStillMags wrote:
>
> >I've used a water bath for custards
> > zillions of times, but never for a
> > cheesecake and I've never had a
> > problem.
>
> Same here, I have always done it for custards, and rice pudding, but
> never done it for a cheesecake, and I've been making them since I was
> but a teenager, and never had small bubbles form, and most cheesecakes
> don't have a "custard texture,"that I recall, so that method didn't
> sound necessary to me, and have already decided to do the one that says
> to bake for 10 min. at 425º and 45 more minutes at 250º until center
> of the cake is barely firm to the touch, except that I question the
> 250º temp., as that doesn't sound quite high enough?
>
Do you have the red/orange Betty Crocker cookbook from the '70s? That
cheesecake always worked, I could follow that method for larger
cheesecakes I made in a springform pan and they turned out right every
time. Don't be afraid to under bake it ever so slightly and let it
set up overnight in the refrigerator.

PS: I always put the sour cream "cap" on mine, large or small - mainly
because I like it, but it's also a nice background for any topping.

--
Food is an important part of a balanced diet.

On Jan 4, 1:43*pm, sf > wrote:
> On Fri, 4 Jan 2013 12:07:41 -0900, (Judy Haffner)
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> > ImStillMags wrote:
>
> > >I've used a water bath for custards
> > > zillions of times, but never for a
> > > cheesecake and I've never had a
> > > problem.
>
> > Same here, I have always done it for custards, and rice pudding, but
> > never done it for a cheesecake, and I've been making them since I was
> > but a teenager, and never had small bubbles form, and most cheesecakes
> > don't have a "custard texture,"that I recall, so that method didn't
> > sound necessary to me, and have already decided to do the one that says
> > to bake for 10 min. at 425º and 45 more minutes at 250º until center
> > of the cake is barely firm to the touch, except that I question the
> > 250º temp., as that doesn't sound quite high enough?
>
> Do you have the red/orange Betty Crocker cookbook from the '70s? *That
> cheesecake always worked, I could follow that method for larger
> cheesecakes I made in a springform pan and they turned out right every
> time. *Don't be afraid to under bake it ever so slightly and let it
> set up overnight in the refrigerator.
>
> PS: I always put the sour cream "cap" on mine, large or small - mainly
> because I like it, but it's also a nice background for any topping.
>
> --
> Food is an important part of a balanced diet.

yup....sour cream cap is a must.

On Jan 4, 1:33*pm, ImStillMags > wrote:
> On Jan 4, 1:07*pm, (Judy Haffner) wrote:
>
>
>
>
>
>
>
>
>
> > ImStillMags wrote:
> > >I've used a water bath for custards
> > > zillions of times, but never for a
> > > cheesecake and I've never had a
> > > problem.
>
> > Same here, I have always done it for custards, and rice pudding, but
> > never done it for a cheesecake, and I've been making them since I was
> > but a teenager, and never had small bubbles form, and most cheesecakes
> > don't have a "custard texture,"that I recall, so that method didn't
> > sound necessary to me, and have already decided to do the one that says
> > to bake for 10 min. at 425º and 45 more minutes at 250º until center
> > of the cake is barely firm to the touch, except that I question the
> > 250º temp., as that doesn't sound quite high enough?
>
> > Judy
>
> I think the lower temp will cook it gently enough till you won't have
> cracks in the top.

Exactly, plus the added moisture from a water bath.