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"Water bath" for Spiced Pumpkin Cheesecake with a Gingersnap Crust

Sapphire2's picture

I'm definitely going to make Regan Daley's Spiced Pumpkin Cheesecake with a Gingersnap Crust featured on this site (from Fine Cooking 60, pp 74, Oct 1, 2003). My question regards setting the filled springform pan into a larger baking dish (i.e. my broiler pan) and adding enough hot water to come 1/2 way up the sides of the springform then baking the cheesecake. It's the first time I've ever done a "water bath" (essentially) for a cheesecake so I'm nervous.

Will the water seep into my springform pan and ruin the cheesecake? Do I need to wrap the springform in foil first? The recipe doesn't mention it and I didn't read any of the 5 star reviews that mentioned problems.

Thanks in advance.

roz's picture

I would definitely wrap the (post #68391, reply #1 of 8)

I would definitely wrap the springform pan in foil to ensure no water gets into the crust, just to be on the safe side. It can't hurt!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
schnitzel's picture

I would wrap the pan in a (post #68391, reply #2 of 8)

I would wrap the pan in a double layer of heavy-duty aluminum foil to prevent leakage.

Gretchen's picture

I would put it in a plastic (post #68391, reply #3 of 8)

I would put it in a plastic bag. I have had foil lesk.

Gretchen
kitchengoddess's picture

Would the plastic bag be ok (post #68391, reply #4 of 8)

Would the plastic bag be ok in the oven? How interesting...I have never tried this but it is a novel idea, I have also had foil leak on me when cooking something in a water bath

Gretchen's picture

Yes, but to be sure you could (post #68391, reply #5 of 8)

Yes, but to be sure you could get a roasting bag. The bag really shouldn't get beyond boiling, and you can boil plastic bags.

Gretchen
Flavourgirl's picture

I use heavy duty extra long - (post #68391, reply #6 of 8)

I use heavy duty extra long - 18" wide - aluminum foil. One time, I didn't have any and used two 12" wide pieces joined together and it did leak. The normal 12" wide foil isn't wide enough for the 9" or 10" springform pan I have.

teebee's picture

That cheesecake recipe is (post #68391, reply #7 of 8)

That cheesecake recipe is awesome. I have made it several times, and always use a double layer of heavy duty foil (the extra long). I make sure that the first layer long side is over the "spring" part of the pan. Then I rotate the pan 45 degrees before putting on the second layer. Be sure that it's wrapped tightly.

Sapphire2's picture

These are FANTASTIC and (post #68391, reply #8 of 8)

These are FANTASTIC and timely posts - thank you so much for the great ideas. I'm especially happy to hear from someone who's made this cheesecake and used foil successfully. Happy cooking!