Cheesecake batter is basically a custard. It’s delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won’t darken, curdle, or crack.
Is a water bath necessary for cheesecake?
Because cheesecake batter is basically a rich custard, it needs to be treated delicately. Without the moist heat of a bain marie, custard can take on a rubbery texture, so using a water bath is a way to prevent this.
What happens if you don’t use a water bath for cheesecake?
But it’s less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
Should I put a pan of water in the oven with my cheesecake?
Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.
What happens if water bath gets in cheesecake?
If you’ve ever baked a cheesecake in a water bath or bain-marie, chances are water has seeped into the cake at least once. It’s a defeating feeling, but there is a chance the cheesecake can still be saved if water seeps into it.
Can I cover my cheesecake with foil when baking?
I still recommend that you use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.
Can you bake a cake in a water bath?
Foods may be cooked in a water bath either in an oven or on a range top. The water bath’s even heat at a constant temperature allows even baking, and also prevents crust formation and rapid expansion which can lead to cracking of surfaces.
Can you use a glass pan for a water bath?
You’ll need two pans—one large and one small. For the small pan, glass or porcelain is best. … The small pan should fit snugly inside, with a 1/2- to 1-inch gap around it. If it’s too tight, there won’t be enough water to cook the custard properly.
How do you keep a cheesecake from cracking without a water bath?
Use room temperature cream cheese. Cold cream cheese is more difficult to mix and will typically leave lumps. Be sure to mix the cheesecake ingredients (minus the eggs) very well, eliminating any possible lumps in the cream cheese. Eggs hold air inside the batter, which could rise up and cause cracks.
What is the best temperature to bake cheesecake?
The oven temperature.
It’s not cookies. Bake your cheesecake in 325 degrees instead of 350 degrees or 375 degrees. It will prevent it from over-baking and burning the top.
Can cheesecake be baked without springform pan?
You can use almost any baking pan for your cheesecake. … If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminum foil pan and cut it away to reveal the cake.
Can you bake 2 cheesecakes at the same time?
The cakes need to be on different racks to enhance the air flow and heat distribution in the oven. Put them off center but not too close to the sides. One of the cake on the middle rack and the second cake on the bottom rack of the oven. You can actually bake up to 4 or even 6 cakes at the same time in the oven.
How do you tell if your cheesecake is done?
The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say. Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done.
How do you fix a messed up cheesecake?
Instructional site eHow shares that you can make a paste to fill in the cracks by mixing sour cream, sugar, and vanilla extract. Whisk that together for a minute or so and then spread the mixture over the top of your cheesecake, pushing the mixture down into the cracks.
Why is my cheesecake watery?
There are a few different reasons why your cheesecake may be too runny or not thick enough for your liking. For many people, the issue is that the cheesecake was not properly refrigerated before serving. … A non-baked cheesecake will require some gelatin to help keep it firm and thick.
Why does my cheesecake crust get soggy?
Hi Leslie – sorry that your cheesecake crust comes out soggy. It may be that water leaks into the seams of the springform pan. … It’s important to bake the crust for at least 10 minutes in a preheated 350 degree oven. Then let it cool.