New York Style Cheesecake: Tip for Water Bath KarambitKnives,com

Water bath for Cheesecake. This is the best way to keep your cheesecake from cracking during baking.

Hey Foodies, I have a great recipe for my version of New York style cheesecake, but it can be frustrating finding deep cracks in your just baked, beautiful cheesecake. So, how do you prevent those? It’s simple, just use a water bath. Water baths infuse moisture into the oven and can also provide even and gentle heating. Now larger cheesecakes like Classic New York Style Cheesecakes tend to bake more unevenly so they are more prone to cracking. You’ll want to place your spring form pan, the best kind of for baking cheesecake directly into a water bath. Now first you’ll want to wrap that pan in foil. Now that’s going to make it water tight. Then set it in a large roasting pan filled with just enough water to last the entire baking process. If you have too much water, you could risk it overflowing onto your cake. Now smaller cheesecakes, like those made in individual ramekins, tend to cook more evenly so you can use an indirect water bath. Just use a 9″ x 13″ baker filled half way with water on the bottom rack of your oven, then place you ramekins on a higher rack toward the middle and bake as directed. With both large and small cheesecakes try to fight the urge to stick a knife or toothpick into the center to test for doneness. That’s just another reason that you’ll cause cracks. The middle of the cheesecake should jiggle just a little when you take it out of the oven and as it rests it will continue to cook and then eventually firm up nicely. To find all of my recipes go to Qvc.com and search David’s Recipes.

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KarambitKnives.com