I was wondering for those people that garnish their cheesecake with whipped cream, do you use heavy cream whipped up or what do you use? And do you add anything to it to help it retain its shape and not liquify? I wanted to use a pastry bag and star shape tip to make little swirls along the edge but I have very little experience with cheesecake and I know that whipped cream from the spray can starts to liquefy once you stick it on your pie and I'm not going for that effect


also ive seen some cheesecake recipes call for placing the springform plan in a roaster filled with boiling water...does this help with even cooking? if my recipe does not call for this technique is it a good idea anyways? please advise, thanks!!

Sorry I don't have much experience with cheese cakes, but I have heard of baking them in a water bath like you were talking about. I think it has something to do with keeping it moist?? I'm not sure.

As far as the whipped cream topping, use heavy cream and whip until it hold shape. Do not whip too long or you will have butter. I like folding in a little powdered sugar and vanilla or other flavoring.

I have a recipe for a bourbon pecan pie and I even put little bourbon in the whipped cream. Delicious.....

Good luck on your cheesecake.