I bake pies, tarts, cookies and breads much more than cake or cheesecake. So I've got a question for any cheesecake experts out there. Because of a typo in the recipe, I once baked a cheesecake at 250 F (in a water bath) instead of 350 F. I saw the problem and just kept it in the oven until it wasn't seriously jiggly in the center any longer. It turned out beautifully and everyone begged for the recipe. (Thank god for happy mistakes.) I'm wondering if it's an approach you could take with pretty much any cheesecake - long and slow, in a water bath? Thanks.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.