I have an amazing cheesecake recipe that puzzles me. It says to get the mixture in the springform pan, then place that pan in a deep baking dish with an inch of water in it before placing it all to bake in the oven. My springform pan is not watertight... Is it just because it is a cheapo, or are all springform pans not watertight??!?? Please help!!
2007-02-01 05:42:51 · 4 answers · asked by mattkent22 1 in Food & Drink ➔ Cooking & Recipes
I think there's a missing step in your instructions. My recipe calls for the same thing, but first to wrap the bottom and sides with a double layer of foil.
Putting the cheese cake in a Bain-Marie - water bath - just ensures for even cooking of the cheese egg custard - so it doesn't cook to fast around the edges and dry out.
2007-02-01 05:59:41 · answer #1 · answered by IamMARE 5 · 0⤊ 0⤋
Springform pans are not watertight. Instead of using a springform pan use a regular cake pan (9" x 2" or 9" x 3")to bake your cheesecake. Lightly spray the bottom of the pan with cooking spray, line it with a parchment circle, lightly spray the parchment & wipe off any spray that may have gotten on the side of the pan. Press your crumb mixture into the bottom & fill & bake in a waterbath.
2007-02-01 06:56:13 · answer #2 · answered by vegaschef68 2 · 0⤊ 1⤋
Springform pans are not watertight...placing the pan in an inch of water allows water to seep into the small areas left untouched by your cheesecake batter and ultimately makes for a fluffier cheescake
2007-02-01 05:52:38 · answer #3 · answered by kerfitz 6 · 0⤊ 1⤋
Our springform cake pans are not watertight. I doubt such a thing exists b/c there's no need for one to be watertight. I believe that a cake needs to breath some while it's baking!
2007-02-01 05:48:14 · answer #4 · answered by Blu 3 · 0⤊ 0⤋