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

"Water bath" for Spiced Pumpkin Cheesecake with a Gingersnap Crust (post #68391)

Sapphire2 on Thu, 12/17/2009 - 09:59

Baking

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.

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

by roz in reply to Sapphire2 [original] on Thu, 12/17/2009 - 10:07

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

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

by schnitzel in reply to Sapphire2 [original] on Thu, 12/17/2009 - 10:18

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

~Amy

Cooks Talk T&T Recipes

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

by Gretchen in reply to Sapphire2 [original] on Thu, 12/17/2009 - 13:25

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

Gretchen

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

by kitchengoddess in reply to Gretchen [original] on Thu, 12/17/2009 - 17:40

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

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

by Gretchen in reply to kitchengoddess [original] on Fri, 12/18/2009 - 03:35

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

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

by Flavourgirl in reply to Sapphire2 [original] on Fri, 12/18/2009 - 12:17

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.

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

by teebee in reply to Sapphire2 [original] on Fri, 12/18/2009 - 17:22

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.

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

by Sapphire2 in reply to Sapphire2 [original] on Sat, 12/19/2009 - 10:06

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!

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