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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 ...


3

Cheesecake is a custard, so your very best indicator of doneness is temperature. There are a range of opinions, from about 150 F to 165 F / 65 C to 73 C, measured at the center of the pan, in the center of the layer. If you don't have an instant read thermometer, generally, you want a thin knife to come out clean from the center; similarly, when the pan is ...


2

That's your meringue weeping. You could either make a very unstable meringue, which will weep uncontrollably, or you can replicate the effect with caramelised sugar - the latter is probably better for consistency and not-having-a-sloppy-mess-on-top-of-your-cheesecakeness.


2

Your refrigerator should be set at a temperature below 4 Celsius. If it isn't, then you are exposing yourself to danger from eating the other things stored there. At this temperature, the cheesecake will keep perfectly without the icing deforming. Indeed, it will probably even keep well if the fridge temeprature is slightly high. Under no circumstances ...


1

I made a lemon/lime cheesecake Dec.2013 and we ate it July 2014. I put the cake on a china plate in a cake box, sealed the box with tape and a big elastic band. When I decided to serve this cake, I removed from the freezer 2 days before and let it sit on the counter for 3 hours. I then put it in my fridge for a day and a half. Lastly I put 1/2 can of cheery ...


1

I have been making cheesecakes with cracks for years and I have finally found the answer thanks to a lot of people and a lot of reading. I bought a Lueke silicone spring-form pan and a 10" and 12" fat daddy pie pan. I sprayed the spring-form pan with Pam, put in the 10" pie pan, then into the 12" pan and added hot water to 12" pan and cooked according. I ran ...



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