My cheesecake crust got soggy from the water bath during cooking. Is there any way to fix this? Will it still taste good?

This works every time! We all have had a mishap or two baking cheese cake....so don't beat urself up over it cuz it comes with the territory. So in one of my mishaps I refused to give up or even worse serve a soggy bottom cake. So follow this exactly and it'll save the day!

Remove outer wall of spring board pan after it has completely cooled and been refrigerated for several hours. Turn upside down on a oven safe cookie sheet or other oven safe pan that will fit your cheesecake. Use a serrated blade knife to carefully cut away the soggy crust. Set aside. Use the leftover gram crackers (or if u want any cookie that compliments the cake u have made). Prepare as if you were going to to make a new cheesecake. Set your oven on low broil. There should be a thin layer of soggy Crest left on your cake as it's difficult to get it off totally. Put it under the broiler for a few minutes just to dry it up some. I put mine in for about 4 minutes on low. You'll want to keep an eye on it cuz every oven is different. Pull your cheesecake from the oven and while it's cooling make a ganache you can use white chocolate you can use milk chocolate or semi sweet. It's very easy to do in the microwave one cup of heavy whipping cream heated in the microwave in a microwave safe bowl until just bubbling around the edges. Pour over 8 oz of chocolate. Let it sit for a few minutes seconds to melt the chocolate and whisk into a ganache. After your cheesecake has cooled carefully put the springboard background your cake do not tighten. Then spread a thin layer of ganache over the crust that remains this will help the new Crest to adhere to the cheesecake and add an extra layer of flavor. Make sure that the ganache drizzles down the side of the springboard pan in order to get on the side of the cheesecake. When spreading your new crest on top of the ganache make sure that some of it goes down the sides of the pan. When you're done take a flat bottom cup and lightly tap the crust so that it is even all the way across. Take the springboard pan and lightly tighten it but don't lock it into place this will help press the new crest against the sides of the cheesecake. When finished very carefully remove the springboard from your cheesecake. Return the cheesecake to the oven on broil low and you must watch it or you'll have another problem to fix. I typically leave the door cracked and I watch it carefully until it just begins to turn golden brown we move it and let it cool and then place in the refrigerator. Once it is cool you can flip the cake back onto its bottom and voila cheesecake fixed. The remaining ganache I whip into a frosting and I alternate ganache and whipped cream on the top to make my cheesecake beautiful it's almost like it never happened. Enjoy everybody happy cheesecake baking

As some one who bakes ALOT of cheesecakes for my online bakery
I found a hack that hep keep the crust from getting soggy. I wrap the pan in aluminum foil but then I also put the aluminum foil springform pan in a crockpot/slow cooker liner. My cheesecakes and crust turn out great every time! I just tie a knot in the liner once I have it securely in place.

Help- anyone!!?? I made my usual cheesecake - but got distracted- put in fridge - 4 hours later - still not setting - realized I forgot to bake it- can it be salvaged if I bake it now?

my pan also leaked and made the base soggy, so once it cooled enough i flipped mine over, removed the springform pan base and used a paper towel to gently dab away the moisture, i then placed a piece of newspaper on top of the paper towel to absorb the moisture and put it in the fridge overnight. i had intended to follow ana’s instructions and put it under the broiler the next day but i didn’t even need to! the papertowel/newsprint overnight dried it out and firmed it up beautifully! it was almost as if i had made it perfectly from the start!

Hello everybody! The same happened to me. My cheesecake turned out soggy, here’s what I did: I turned it upside down and put it under the broiler for about 20 minutes until it was dry and crispy again! It worked!! It is not the prettiest cake but it is delicious!! I hope this helps!

I just had this problem last night baking a cheesecake for my son's birthday. Beautiful cheesecake, but I took it out of the foil so a dripping pan :(. Not sure if there is damage yet, but I'm so disappointed already. I thought that was the foil's job! I wonder why we don't also use a trivet and keep the pan out of the water completely or put the water back on the bottom rack. The point is for the water to steam around the cake, right? I'm sure someone know's why this isn't an option or it would already be the preferred method.

Glad you salvaged it! I think this is a common problem with the kind of pan cheesecakes are baked in, so I always wrap my pans in foil to keep the water out.

Thanks so much for the prompt and helpful ideas. I ended up using ChefOno's idea, since it was the fastest/least labor intensive option, and it turned out well! The crust wasn't as crisp as it should have been, but was still good and edible (it helps that it was chocolate, probably). No leftovers, so I think my guests enjoyed it!

Let us know what you ended up doing! How did it go? I hope well.

I'd probably scrape off the crust and make either a chocolate sauce or berry compote to cover everything that was under the crust.

I'd transfer the cheesecake to a stack of paper towels which should wick away the moisture. Taste shouldn't be a problem.

Hmm. This is a tough one -- and we've all been there! If it's just a bottom crust, you might consider not serving the crust part. As you cut slices, just stop when you hit the crust, so you're serving, essentially, cheese custard. No one is going to ask "Where's my crust!" so don't worry.

If the water only made the crust soggy then I think your cake should still taste good. You could replace the crust with crushed nuts or cookies or even graham crackers to get the crunch back. I would carefully scrape the soggy crust away from the sides and press in something new. If the bottom is also soggy you could lay some of the replacement on a plate and slide the cake right on top. You could even use crushed up candy (it being close to Halloween). Heath bars, peppermint bark or nut brittle come to mind. If it looks like the replacement crust isn't going to stick to the sides of the cake after the scraping you could apply some frosting or whipped cream to act as glue. If you use nuts I would suggest toasting them before crushing and applying to the cake. Cookies or graham crackers could be crushed (not too finely) and tossed with a little melted butter to get them to stick. It won't be identical to the baked cracker crust but cheesecake+crunchy stuff is good regardless.