Waterbath A Cheesecake Or Not ?

Baking By TOMAY Updated 21 Jul 2009 , 11:07pm by lngo

TOMAY Posted 20 Jul 2009 , 4:47pm
post #1 of 7

I am making the recipe from pampered chef creamy cheesecake The recipe states just to bake , I thought all cheesecake needed to be waterbathed so what should I do

6 replies
Marina Posted 20 Jul 2009 , 4:56pm
post #2 of 7

It doesn't need to have a water bath...but, the texture will be little different (not as creamy, imo) and also the cake will rise and then leave a "sinkhole". My mom still makes her cheesecakes like this! She doesn't believe in the waterbath method.

PinkZiab Posted 20 Jul 2009 , 5:36pm
post #3 of 7

It's not necessary, but I always bake mine in a waterbath... much better results, in my opinion.

Lee15 Posted 20 Jul 2009 , 7:38pm
post #4 of 7

Agree - I always use a waterbath and the texture comes out much better.

Rylan Posted 21 Jul 2009 , 2:00am
post #5 of 7

I don't use waterbath and my cheesecakes tastes and comes out great.

flourpowerMN Posted 21 Jul 2009 , 3:49am
post #6 of 7

I agree...you don't *have* to use a water bath but you'll get more consistent results if you do.

The biggest keys with cheesecakes are:
1) let the ingredients come to room temp before using (30 minutes on the counter)
2) Mix your cream cheese until smooth before adding any other ingredients, especially liquids.
3) use a water bath
4) don't overbake
5) When cooking is complete, gently loosen the collar of the pan...don't remove it entirely until completely cool.

Good luck!

lngo Posted 21 Jul 2009 , 11:07pm
post #7 of 7

I don't use a waterbath. I just mix my room temp ingredients and bake at a lower temp for a longer amount of time. I always come out with creamy cheesecakes, and they don't brown unless I bake too long.

Quote by @%username% on %date%