I looking for some insight to baking a cheesecake in a waterbath. I've tried baking it both ways, but when I tried the waterbath, it was undercooked and WET! Any help or suggestions would be greatly appreciated.

Thanks

did you put hot water in your water bath when you first put it in the oven???? If not that could lengthen the cooking time

my cheesecakes get wet too! i think my pans leak though.... so i'd love to know the answer to this too.

I wrap foil around the bottom and partway up the sides of my springform pan. That helps keep the cheesecake dry.

O.K, I have made thousands of cheesecakes . Not exagerating. All sizes from bite size to big size and never once used a water bath! After it is done I leave the oven door ajar for a few hours with the cake in the oven. If there is a crack on top I don't worry about it because I depending on the cake it is embellished with whatever fruit is in season. the cakes used are the creamy ones with the sour cream and cream cheese in the filling. If I remember to do it, I place a cookie sheet under it. That's rare. Hope this helps.

I use water bath, I use two layer of foil, with one layer of plastic wrap in between. Plastic does not melt. when the sides are firm with a little wiggle in the center the cheese cake is done. Do not leave in the water bath to cool. Makes the crust soggy.

i have made about 100 cheese cakes in the last 10 years
and have not one time used a water bath
just make sure to turn oven off and let cool down in oven for 1 hour after baking that prevents craking
my cheesecake is the number one thing people always ask me to bring
for holidays, parties......
i've never used a water bath and probably never will
sorry i don't have a answer for you though

if you don't use a water bath do you have to change the baking time?
thanks for all the info!

I personally use a water bath and when the cooking time is done, the cake is watery as well, But I learned from a FN show to leave the cake in the oven for an additional hour AFTER you turn off the oven. When it comes out, I leave it in the pan and refrigerate it usually overnight but the show said for 6 hours. When I take it out of the fridge it is PERFECT consistancy and I don't use a springform because it is solid enought at that time to invert it and take it out of a regular pan. (I do line the pan's bottom and sides with parchment so it doesn't stick) I know plenty of people who don't use waterbaths as well, so I know its perfectly acceptable to do so.