My aluminum foil is 12 inches wide. I know there are wider foils out there but not where I live so I have to make do with what I have. It's not enough for my springform pan so I wrap two sides then turn it 90 degrees and wrap the other two sides. I also put parchment paper into the bottom, pass the edge, and close the ring on top of the paper to create a seal. Is there a better way to wrap the pan to prevent water from going in?
If you are unable to obtain foil wide enough to keep out the water, I would eliminate the water bath. You can always put a pan of water on another shelf for moisture, but I've baked many cheese cakes without a water bath and they turned out fine. I really can't tell a lot of difference. I would rather have the sides a little more brown and the crust crisp than a soggy crust and pale sides!
good idea -- you can also bake in a regular pan -- don't have to use a springform -- then your foil will pull out the cheesecake no worries -- also cheesecake freezes and thaws brilliantly so you can handle it frozen going forward -- i put a cake circle in there too on top of the foil
but it comes out ok after it cools off too -- you don't have to freeze
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