Has anyone had this happen and is it normal....I used a hot water bath for my cheesecake which I don't normally do and I followed the procedure of covering the outside of the pan with tinfoil, put it into the other pan and filled with water half-way. Well, when the cake was done, I lifted it out and when I took the tinfoil off, there was water inside it. I don't know why that happens. Last time that happened, the crumb base was soggy.
It just must have gotten in somehow through a crease or maybe as you were sliding it into/out of the oven? Even a slight tilt of the pan can offset the waterline and it just might have a chance to creep in there. That sometimes happens to us when we're making creme brulees and pot-au-cremes....as careful as we try to be.
Another way of cooking them is to place a pan of hot water in the oven underneath your cake instead of using a bain marie. It's the same result, but less mess. I do dozens of cheesecakes every week that way and I love them! (No...I don't eat them all, it's for the bakery! lol)
awesome, thanks for your reply. I will try the water underneath. I don't know how it got in, but the other way you said sounds great.
I use a loaf pan, filled about halfway with hot water right from the kettle. It's enough moisture for our convection oven, which holds about twelve 9" cheesecakes at a time when full.
would that work for a gas oven as well? i tried it in my oven at home and the pan of water underneath didn't work the same. I use gas ovens in the kitchen I rent and my home oven was electric.
Yes, our ovens are gas & convection too.
I just bake my cheesecakes in a normal cake pan, instead of a springform, and then I don't have to worry about foil or water getting in.
how do you get them out of a regular pan?