I thought baking with water bath should always be hot water.
But I came across a few recipes that asked for cold water when water bathing.
Are there any differences in the two types?
Thanks in advance!
That IS interesting, as I've not yet come across a recipe that specified a cold water bath.
What type of recipe/s specificies this variation. (Might have a direct bearing on the "why.")
They are a couple of recipes for Japanese light cheesecakes.
It did not say why use cold water.. that's what I'm trying to understand...
This article says a cold water bath for cheesecakes will retard baking times:
So the purpose of a cold water bath might be to extend a low temperature, slow baking time. Especially since Japanese cheese cakes don't have the same dense texture as our American style cheesecakes.
Japanese cotton soft cheesecake recipe:
(Uses tepid water bath.)
Doesn't specify water bath temp.
Other Japanese cheesecake recipe:
You know I don't think I ever thought about hot or cold when I bake my cheese cake. Thats very interesting. I have done both, and I really can't say I noticed a difference...they all have come out stupendous hehe....I will have to check this out further...great post.
WOW! Thank you Jan, you are so resourceful!
These articles are really helpful!
You're very welcome Flora.
Thanks so much for the compliment.
I always learn so much from these searches, such as a Japanese "rare" cheesecake is our version of "no bake".