EZZZZZZ Cheesecake water bath tip from Chef Jim at Mt Dora Historic Inn

[marsha-tbay]

TIP! In other cheesecake recipes I've done, it usually calls for a "water bath" in which you wrap the bottom of the springform pan with tinfoil and place the cheesecake in a pan half filled with water while baking. This is a little precarious because it's heavy ... and it's extremely hot water.

The purpose of the water bath is to keep the cheesecake moist and prevent it from getting dried out around the edges.

Well Jim said I could just stick a pan or bowl in separately and have the same effect. He does this with his cheesecake as well as his souffles. Well hallelluah! I (we) don't have to fret over pulling a gigantic heavy hot "water bath" out of the oven. Just let the pan/bowl full of water cool before removing. Brilliant! Wish I would have known this little short cut last time I made cheesecake.

http://www.foodbuzz.com/blogs/1628440-5-easy-recipes-for-thanksgiving

 

[cheezz]

I don't know about that.... the water surrounding the pan helps keep an even temperature

and I don't see how setting a pan of water next to it would do that. The moisture also helps to keep the to from cracking, and that I can see.

If you try it, let us know!