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5

The best way to prevent cracking is to use a water bath. It will give you consistently perfect results every time. The payoff is worth the extra effort. A cheesecake is a baked custard and controlling the temperature is an important component in uniform cooking. Especially in a thick cheesecake, it is hard to finish cooking the center without the perimeter ...


5

The water bath for a cheesecake is to control the temperature of the thick custard in the springform pan (cheesecake is technically a custard) - you don't need to worry about the moisture of the oven in the absence of a water bath. The equivalency you stated of your pan volumes is a problem, though. The two pans are not as comparable as your volumes ...


4

The purpose of the water is to cook the custard slowly- essentially poaching it. It takes out some insurance against it overheating and breaking. Suspending the cheesecake over the water would not have the same effect- steam can get hotter than the curdling temperature of eggs. It would be a thermal mass that might even out some temperature variation in ...


3

It depends on how the cheese is made. Whey will include a lot of the water soluble molecules of the milk. That means a lot of the sugar (and acid if it was fermented) will wash out. Any of the albumin from the milk will also wash out. Almost none of the fat will. This means that it will be very difficult to calculate exactly how much sugar and protein are ...


2

I've experimented a bit with liquid flavorings in tart crust (not specifically replacing butter -- I still had butter in there) and I find that it does tend to make the crust soggy, but if you are baking the crust first, you can cook it longer to counteract this and it comes out a little more like shortbread. I don't think I would recommend it, and I ...


2

I see three issues with omitting butter; Butter is a fat - a cooking medium that aids in heat transfer. It also acts as a browning agent (makes crusts 'crusty'), and it also contains lecithin, which is a binding agent. This helps hold the crust together. I have omitted butter/fat exactly once... to disastrous effect+. As for adding a flavorful liquid to ...


1

I have to disagree with Sobachatina in this case: the thermal mass is not the sole purpose of the water bath. Cheesecakes are prone to cracking, because the moisture of the outer layer of the filling evaporates. They don't just form a skin the way a standard custard would, they get dry enough to crack later. So, if you just suspend the cheesecake, you get ...


1

In its most basic form the answer is- Less cheese or more sugar... I'm not sure if you are talking about baked or geletin style cheesecake. In a baked cheesecake its the eggs that makes it set. In a geletin cheesecake its the geletin making it set. Either way substituting part of the sour/ acidic ingredients for cream will have no/little effect on the ...


1

In my experience, the best cheesecake is made in a glass pyrex pan, 9 or 10 inches, if you can find it or most likely have it or your mom or grandma or aunt. Bake it on 300 degrees, making your own graham cracker crust with unsalted butter, vanilla, and sugar, using 16 to 24 ounces cream cheese, 2 to 3 eggs, one half to three quarter cups sugar, real ...



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