I've made several now (vanilla, chocolate, lemon, orange, raspberry) without ever using a water bath. I know the obvious purpose of one is to control cooking temp (212 deg max) and to provide moisture that would otherwise bake out. I've noticed most receipes don't call for it but I see a few that do. Mostly with "volitile" add-ins like custards, peanut butter, etc. etc. Is it really a preference or is it required with those ? Note first statement, haven't used one yet and everything's come out excellent. Seems like a big hassle if not needed...
2007-03-04 09:26:05 · 4 answers · asked by Mr 5 in Food & Drink ➔ Cooking & Recipes
Water-bath is to keep the CC from cracking from the outside, I say outside meaning the dish will overheat the exterior of the cake to fast. You want the CC to congeal as a mass
2007-03-04 09:32:50 · answer #1 · answered by Steve G 7 · 0⤊ 0⤋
If you have custard in it you really need to use the water bath.
It will improve the quality and ensure that it is evenly heated, but you won't lose the cake without it.... it'll still be delicious.
2007-03-04 17:29:32 · answer #2 · answered by Ecofreako 3 · 0⤊ 0⤋
It helps keep the cheesecake from cracking. Pretty much everything with recipes are just somebody's preference written down. Do what you like!
2007-03-04 17:29:48 · answer #3 · answered by imnotachickenyoureaturkey 5 · 0⤊ 0⤋
all depends on the recipe, i think it may be preference but some recipes may call for it depending on the ingreidients in the cake
2007-03-04 18:17:26 · answer #4 · answered by Anonymous · 0⤊ 0⤋