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
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.
It's not necessary, but I always bake mine in a waterbath... much better results, in my opinion.
Agree - I always use a waterbath and the texture comes out much better.
I don't use waterbath and my cheesecakes tastes and comes out great.
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.
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.