Cold Or Hot Water Bath?

Baking By FloraFlora Updated 17 Dec 2009 , 6:47pm by JanH

FloraFlora Posted 16 Dec 2009 , 1:13am
post #1 of 7

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!

6 replies
JanH Posted 16 Dec 2009 , 2:27am
post #2 of 7

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.")

FloraFlora Posted 16 Dec 2009 , 9:13pm
post #3 of 7

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...

JanH Posted 17 Dec 2009 , 6:49am
post #4 of 7

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:


madgeowens Posted 17 Dec 2009 , 7:03am
post #5 of 7

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.

FloraFlora Posted 17 Dec 2009 , 4:15pm
post #6 of 7

WOW! Thank you Jan, you are so resourceful!
These articles are really helpful!

JanH Posted 17 Dec 2009 , 6:47pm
post #7 of 7

You're very welcome Flora. icon_biggrin.gif

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".

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