RECIPE: Baking Cheesecake

Sandy_kNovember 16, 2003

Do you bake your cheesebake in a hot water bath?

Cook's illustrated says to bake it that way? What is your opinion on this? I am afraid the water will leak into the crust, even though you wrap the springform pan in aluminum foil. TIA.

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roselin32

No, I never have and have never had a problem. What do they say is the advantage??
RL`

    Bookmark   November 16, 2003 at 8:28PM
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ginger_st_thomas

I've done lots of desserts in a Bain Marie but never a cheesecake. If the pan is wrapped in foil, the water shouldn't get in, though. Is this supposed to keep it from cracking?

    Bookmark   November 17, 2003 at 5:29AM
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danain

I have baked many cheesecakes and I just do like Ginger said above, wrap the pan in foil so the water will not leak in. This gives you a moist, more even heat which helps to prevent cracking. I have never had one crack on me.

Marilyn

    Bookmark   November 17, 2003 at 8:02AM
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lindac

I don't use a bain marie when baking a cheese cake...but I do with other custard-ish desserts in a bath.
I would guess it would depend on the cheese cake recipe....mine is the classic NY cheese cake.....just cream cheese eggs sugar and vanilla. But a recipe using a lot of sour cream...or heavy cream, might need a bain marie.
Linda C

    Bookmark   November 17, 2003 at 11:28AM
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aka_raeanne

OK Marilyn - let's pass that one around - it looks delicious, now I am craving a cheesecake.

    Bookmark   November 21, 2003 at 9:45AM
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Sylvia

Marilyn, would you share that recipe please? Looks just beautiful, and delicious!

    Bookmark   November 23, 2003 at 2:31PM
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danain

Sure will Sylvia:

East Coast Cheesecake

1 2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
5 (8 oz. pkgs.) cream cheese, room temperature
1 3/4 cup sugar
3 tablespoons flour
5 large eggs, room temperature
2 large egg yolks, room temperature
1/3 cup sour cream, room temperature
1 teaspoon vanilla

Coat the inside of a spring form pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.

Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.

And then there is this west coast cheesecake that is just as amazing:

Hollywood Two-Tone Cheese Cake

CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
PART 1:
1# cream cheese; softened
1/2 cup sugar
3 eggs; room temperature
3/4 teaspoon vanilla
PART 2:
2 cups sour cream; room temperature
1/4 cup sugar
1 teaspoon vanilla

Combine crust ingredients thoroughly. Grease 9-inch round pan with shortening (I use a spring form pan). Cover sides of pan with 1 cup having it come up 1-inch from the top of pan. Press remaining in bottom. Refrigerate while preparing part 1. Combine part 1 ingredients with electric mixer until smooth (beat 2 to 3 minutes). Spread into pan. Bake at 375° for 20 minutes. Remove from oven, place on rack; stand at room temperature 15 minutes. Raise oven temperature to 475°. About 2 minutes before 15 minutes standing time is up, prepare second part of filling. With a spoon mix part 2 ingredients until well blended. Pour over 1st part, starting from side to center, spread evenly and gently. Bake at 475° about 10 minutes. Let stand at room temperature on rack for 5 to 6 hours before releasing from pan. Loosen crumbs on sides of pan allowing them to drop on edge of cake. Remove cake carefully or serve from pan.

Do not cut until the following day. Cover with waxed paper and store in coldest part of refrigerator for 12 hours or longer. Keeps 3 to 4 days. Cake is about 1 1/4-inch high.

Tip: When baking cake, place a pan of hot water under cake on lower rack. This will prevent cake from cracking.

Enjoy!!!
Marilyn

    Bookmark   November 24, 2003 at 12:45PM
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eileen_launonen

I always use a bai marie....take your spring form pan and cover bottom with aluminum foil 1/2 way up the sides put about 1 inch of water in the pan its helps in the cheesecake staying moist and prevents cracking

    Bookmark   December 1, 2003 at 10:01AM
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