cheesecake help please

C

cyalexa

Well-known member
I need to make 2 cheesecakes. I have 2 identical springform pans. I do not have a baking pan or roaster large enough to make a water bath that will hold both.

Ideas?

I'm thinking of turning the oven temp down from 325F to 300F then turning the oven off when they are almost done to finish and cool down slowly.

I could also use 2 roasters but that seems more cumbersome.

 
It really would be better to bake them one at a time in the water bath.

The water keeps the temperature more even for even baking throughout the cheesecake (no sunken middle), and helps keep it from drying and cracking on top.

Anyone else have an idea?

 
This is time of year you'll find inexpensive aluminum roasting pans in most grocery stores.

You can probably pick up 2 (put one inside the other for extra stability) and go crazy.

 
Also, one of our brilliant posters suggested setting the cake pan

inside a turkey roasting bag then in the water to eliminate the possibility of leakage. Foil has never worked well for me...even wide single pieces. It's like the water form droplets and seeps down under the springform pan.

Now let me find out who had that great idea...

 
Ha! Found it. It was GeorgiaRose over at the Yahoo site...here's her text:

As for the springform pan leaking, I put my springform pan inside a slow cooker liner bag and use a silicon band to hold it in place. Then I either trim off some of the excess or just fold it over the side. Since I've been doing this, I haven't had any problems with leakage.

 
Gosh, I must be very dense...

no, you don't have to agree so quickly...

but, I'm having a hard time picturing how this bag is used... ?????

 
this is how I picture it:

Instead of wrapping the springform pan in foil set it inside one of these bags before putting it in the water filled roaster.

 
I do both 4 extra insurance! I use Reynolds oven roasting bags--the large size for a 9" springform &

the turkey size for my 10" springform. I just fold the sides of the plastic bags down so they end up right below the top ridge/edge of my pans. THEN I will also wrap two layers of heavy-duty aluminum foil over the plastic roasting bags. The whole kit and kaboodle goes into an aluminum "throw away" turkey roaster pan. The turkey roaster pans will last a long time, but eventually they will spring little leaks so after using them to do water baths about 25 times, I start watching to make sure they are waterproof and not dripping water in my oven.

Also, if you haven't room in your oven for 2 bains de marie, you could put a a big pan of boiling water on the shelf below the one where you've set your 2 cheesecakes. Either way (meaning with the water bath or with the separate pan of boiling water beneath), I would bake the cheesecakes at 325 degrees. Also, with the water bath make sure you use boiling water. One of my non-cooking friends just used tap water for her bain de marie and couldn't figure out why her cheesecake took hours to get done!

Scroll down the following page 2 view the oven bags==> https://reynolds.alice.com/

https://reynolds.alice.com/

 
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