My cheesecake crust got soggy from the water bath during cooking. Is there any way to fix this? Will it still taste good?
I just cooked my first cheesecake and cooked it in a water bath. I put foil over the springform pan as Thomas Keller describes in his Ad Hoc cookbook, but somehow water snuck in. My crust looks pretty soggy. I really don't have time to make another cake; it's for a party tonight. Is there anything I can do at this point to make it less soggy? Will it still taste decent? Thanks!