Making Cheesecake without water bath

I get good results cooking at 250 F with no water bath. I Don't notice any difference with cheesecakes. Only the most fragile of custards requires one, IME. I use a waterbatch for creme caramel, but not cheesecakes.

You'll have to adjust your times. I seem to remember mine going from 60 to something like 75 minutes. I dont't really cook by time, so I can't give an exact number.

I'd bet that anything up to 300 F will work well that way.

I got tired of the springformpan / aluminum foil hassle, and now make individual cheesecakes in ramekins, using a roasting pan for the water bath. No leaks, perfect cheesecakes.

-- larry

Dee.....

I feel your pain :)

What is happening (from my own experience) is that there are tiny pin-holes in the foil and that's where the water enters. Had a roll of foil that actually came with the holes "built-in", but normally came about from scraping the foil as I was unrolling it from the box and/or having any kind of hard debris ( e.g. sugar granules, etc.) on the counter top and dragging the pan, with the foil wrapped around it, across the countertop.

ray

Oh pshaw, on Fri 10 Nov 2006 02:39:35p, Dee Randall meant to say...

I have baked many cheesecakes and only once used a water bath. I get perfect results without one. It may depend on the type of cheesecake you're making. I prefer heavy dense cheesecakes rather than those with a light fluffy texture. I always allow the cheesecake to cool completely in the oven with the door slightly ajar.

Hello, Wayne. Thanks for your reply. I prefer dense cheesecakes myself. The first and only cheesecake I made (and successfully with your help) were made from these ingredients. I liked the taste, so I used the same recipe again. I don't think it was fluffy.

24 ounces cream cheese

1 cup extra-fine whole milk ricotta cheese

1/2 cup sour cream

1 cup sugar

1/3 cup heavy cream

1 tablespoon vanilla

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

I drained overnight before use the ricotta; I didn't want so much moisture (my decision).

Do you think these ingredients would work OK without a waterbath?

Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

Hi Dee!

I always drain ricotta before using in any recipe. Otherwise the results are apt to be to watery or thin. Good thinking!

Yes, absolutely this will work. You will probably want to drop the oven temperature to somewhere between 275 and 300 degrees F. and bake for a longer period of time. This promotes more even baking and helps to prevent the top from cracking. As stated in my previous post, when the cheesecake tests done, turn off the oven and allow the cheesecake to cool completely in the oven with the door cracked.

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours, then

3 hours in the oven - it didn't call for the door to be cracked. I'll try that, thanks. Not soon, tho. However, before March 7, 2007 when the cream cheese due date is. Bye Dee

Oh pshaw, on Sat 11 Nov 2006 01:19:17p, Dee Randall meant to say...

I think I would skip the 400 degree temp and increase the baking time to 2 hours or more, if necessary. You won't have the insulation of the water bath to protect the outer edges from the high temp.

Thanks for your attention; I really appreciate it; I feel I can count on you. Your information goes into the cheesecake folder with Wayne's other notations. Dee

Oh pshaw, on Sat 11 Nov 2006 08:16:29p, Dee Randall meant to say...

You're welcome, Dee!