Community Message Boards
Results 1 to 11 of 11

Thread: Cheesecake water bath help

  1. #1
    Join Date
    Nov 2005
    Location
    San Francisco, CA
    Posts
    33

    Cheesecake water bath help

    I've made cheesecake a few times before but the recipe I came across today said to do the water bath in the oven. Well, as my luck would have it, it appears that water may have gotten through my foil. Think I'm safe? I'm worried I will have a soggy crust tomorrow night.

  2. #2
    Join Date
    Oct 2002
    Location
    Emeryville, CA
    Posts
    4,355
    Quote Originally Posted by Meghann
    I've made cheesecake a few times before but the recipe I came across today said to do the water bath in the oven. Well, as my luck would have it, it appears that water may have gotten through my foil. Think I'm safe? I'm worried I will have a soggy crust tomorrow night.
    I hate to say it, but if water did get through your foil there is a good chance that water got to the crust. I've used the "leakproof" pans before and they still leak or let water in.
    Joe

    Pictures and recipes of our Cooking and Baking!
    http://desertculinary.blogspot.com/

    Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst

  3. #3
    Join Date
    Nov 2005
    Location
    San Francisco, CA
    Posts
    33
    should i throw it away then and start over tomorrow?

  4. #4

    Ban the bath!

    I'd cool the cake to room temp. & try to carefully release the springform ring to see if it looks soggy. Hopefully it's fine. It's too late to help with this cheesecake, but I've never used a water bath. I've found that if your cream cheese & eggs are at room temp. & you don't overbeat your batter, or overbake, there's a good chance the cake won't crack. Even if it does, it usually closes when it cools, or you get creative with a topping.
    Last edited by dorothyntototoo; 12-17-2005 at 08:56 PM. Reason: edit
    Dorothy aka Martha

    Somewhere over the rainbow...

  5. #5
    Join Date
    Jan 2004
    Location
    Hollywood, California
    Posts
    10,928
    In the future, wrap with double layers of OVEN STRENGTH tin foil (makes a huge difference in springing a leak). I don't use the oven stuff for everything but it is definitely stronger than regular.

    As for the cheesecake, the leak is probably slight and most people won't even notice -- as a rule cheesecake crust is slightly soggy anyway.

  6. #6
    Join Date
    Oct 2002
    Location
    Emeryville, CA
    Posts
    4,355
    Quote Originally Posted by Meghann
    should i throw it away then and start over tomorrow?
    I would not throw it out at all - I'm sure it is still very tasty!
    Joe

    Pictures and recipes of our Cooking and Baking!
    http://desertculinary.blogspot.com/

    Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst

  7. #7
    I've had this problem too, and a friend recommended putting a 9x13" pan filled halfway with warm water on the bottom rack of my oven before I preheat it instead of actually putting the cheesecake in water. I tried it and my cheesecakes never crack using this method, and there's no foil wrapping to worry about. Hope this helps!

  8. #8
    Join Date
    Nov 2005
    Location
    Garner, NC
    Posts
    45
    Sure wish I had seen this post before Christmas....my cheesecake called for a waterbath also. I double wrapped it and it still got soggy. The filling was fine the the crust was gross. Will never use a water bath again!

  9. #9
    Join Date
    Nov 2005
    Location
    I now live in Virginia
    Posts
    45
    I also put a pan of water, on the next rack down, in the oven as I preheat. It does help. Also remove the cheesecake while the center is still a little loose. It continues to cook,due to the internal heat, but won't over-cook and crack that way. Good luck!

  10. #10
    I've always used a double layer of heavy-duty foil to wrap my cheesecakes and have never had a problem (knock on wood!). Have those of you with leaky foil used heavy duty?

  11. #11
    Join Date
    Jan 2004
    Location
    Hollywood, California
    Posts
    10,928
    Quote Originally Posted by PamN
    I've always used a double layer of heavy-duty foil to wrap my cheesecakes and have never had a problem (knock on wood!). Have those of you with leaky foil used heavy duty?
    I'm with PamN as there is a tremendous difference in quality between tinfoil.

    The "thin" stuff gets holes even when I try to use it for something simple like lining the bottom of a brownie pan so I would assume that it would spring leaks when used for cheesecake.

    I've never had a problem with the Reynolds oven wrap.

    I am generally not a "brand" name person for something like tin foil but discovered that there was a difference in quality even between regular Reynolds and the store brand.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •