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27

Couldn't I just use a lower temperature setting? No, you can't. Ovens are very bad at keeping a constant temperature. Not only is the oven thermostat usually off, it also cycles around its mean temperature a lot. So your food is subjected to constantly changing temperature. If you were to set your oven to 100C, you 1) won't get really 100C, and 2) ...


11

You are creating a bain-marie. It is used to gently heat the food and to stop the food scorching or boiling. When used for custards it stops them curdling. For cheesecakes the technique is used to stop the centre cracking.


6

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 ...


4

My recommended solutions, in order of preference: Simply don't use a springform pan at all with a water bath. It's just not worth the trouble. Use a regular round cake pan for your cheesecake instead. Put parchment into the cake pan for easy removal. You'll just need to become comfortable with inverting the finished cheesecake to get it out, remove the ...


3

One hint: No seams! You can do as many layers as you like, but if there is some kind of seam or overlap it is very hard to get a tight seal. If you can get your hands at some extra-wide foil, just put the pan in the middle and pull up at the sides: no seam. If you absolutely must connect sheets, try what roofers do: Lay two sheets atop each other, fold ...


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 ...


3

I just baked a cheesecake suspended above a water bath. It seriously cracked. I am trying the immersion method next time and hope for better results.


2

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 ...


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 ...


2

Your ratio of butter to cookie is probably the main problem here: using too much butter and refrigerating it overnight will give your crust the texture of... well... refrigerated butter. So, change the recipe and use one of the following options: Lightly soak the cookies in coffee/tea/lemonade/Cognac/whatever liquid is to your taste. Use less volume of ...


2

Flour or starch binds moisture in the cheesecake. If you use it or not depends on your recipe, the total amount of liquid and the other binding ingredients like eggs. Using flour can leave an aftertaste, especially if not fully cooked. I recommend using the more neutral starch (corn starch, potato starch) instead. As a rule of thumb, adding starch or ...


1

It sounds to me that you are simply pressing too hard and compressing the crust too much. Use the bottom of a glass or measuring cup to press just hard enough to keep the crust in place. Very little pressure is necessary.


1

I bake lots of cheesecakes and have never used the water bath. I always place a shallow dish of hot water under my cake. The trick to baking a cheesecake is to use a low temperature and longer baking time. Cool very slowly to avoid cracking.


1

If properly wrap with plastic wrapper, and store below 30 degree F, it can last a month. But if without wrapper, it will start to crack and appear unfresh. Try not to store with meat in the freezer as cheese can absorb any ordour in the freezer.


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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