I've made many 9 inch cheesecakes successfully using the waterbath method, usually 350 deg. for 75 mins or until center temp is 165 deg. If I scale up the recipe for a 10 inch cake, do I make any baking changes for the larger size? (bake time, temp, etc.) Thanks! --- John
What is the water bake method?
The batter pan is placed inside another pan (like a roaster) containing a few inches of water, then the whole arrangement is baked in the oven (If using a springform pan, aluminum foil is wrapped tightly around the bottom and up the sides to keep it waterproof, though I use solid pans myself). The even heat and humidity helps to produce a very evenly baked, light-textured cake, with none of the typical cracks in the surface. Google the group for more info, or email me. --- John
light-textured
"TINY" pan never had a problem and the steam keeps it most and don't crack the cake
I'm not sure I understand your method, Tiny. Do you place the water pan on its own rack, and then the place the cake pan and pie pan on the rack above it? If so, why do you use the pie pan? Thanks! --- John
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