Cheesecake Disaster!

L

luisa_calif

Well-known member
Soggy cheesecake! I never cook my cheesecakes in a water bath, but the recipe said, so I did. Wrapped the darn thing in heavy foil too! Must have been a leak. 55 minutes in oven at 325. Another hour sitting in oven with heat off & door ajar with a spoon. One hour on counter cooling when I noticed a big puddle under the rack, and on the floor, and in the cat's food! I took off the foil and it also had a puddle, keeping the carefully crafted crust, made with wonderfully awesome homemade PIA graham crackers FULLY HYDRATED! I am SO pissed off!

NO time to redo the thing. What a waste of good and expensive ingredients! I even sprung for a vanilla bean!

Now I will just have to hope that the apple topping & carmel sauce make up for the soggy bottom...

 
Oh, Luisa I feel so badly for you. I had a disaster like that several years ago when my springform

pan, wrapped twice in Aluminum Foil, did exactly the same thing. What a terrible shame after all that hard work......

Gay

 
I always made my cheesecakes in a pretty handmade ceramic pan. After years of use, it had a crack ..

in it but that did not affect the usage until
one cheesecake that was just as you said, imbued
with water! It didnt taste bad even though
wet - I put it on a rack to drain a bit but still
was wet.

But the water bath is really great for cheesecakes if the pan doesnt leak. I am sure
yours came out tasting fine - apple and carmel
can save anything.

 
Oh, so frustrating! Sorry about your cheese cake, but I gotta ask the question....

Did you have the real pan bottom, or did you use a makeshift foil covered cardboard bottom, as in the posts above?

I wonder - if you use a cardboard bottom in place of the real pan bottom, do you forgo the water bath?

Curious, since I have to bake a cheesecake this weekend.....

 
Oh Honey - I feel for you...

What a waste of energy, money, ingredients...and then you had to clean it all up. HATE when that happens.

I made a double batch of jam bars a few weeks back (basically two 'soft' shortbread layers with expensive preserves in between (I normally use Smuckers Red Raspberry but I went all out this time). It didn't look or feel right as I was patting the dough into the pan but I couldn't put my finger on it. I could, however, 25 minutes when I picked in the oven and saw butter pooling everywhere. I had forgotten the 3+ cups of flour the recipe called for.

Deb

 
My questions are these......

I see two possible reasons for the problem:

1. Was the water brought to oven temp before putting it in as a water bath? That would make a huge difference in the baking time.

2. I have never baked a cheesecake for only 55 minutes. No matter what the recipe says, the ones I make always take much longer. Usually 80-90 minutes with the water bath at oven temp.

Could one of these things be the culprit?

 
the cheesecake was done to perfection. I used 325 and convection mode (although>>>

the recipe did not specify convection and called for 350) Anyway it bakes for 55 minutes, then the oven is turned off and the door propped open with a wooden spoon handle and the cake left in for another full hour.

 
No, I wouldn't use the waterbath with a foil-covered cardboard. And DON'T do as I did>>>

which was use a single layer of USED foil.

 
The direction were to put hot tap water in the pan, but I used some hot tap and some I had heated in

a teapot because I knew it need to be hot-hot.

 
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