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!
It's lighter than nonna's—but tell us about hers, too!
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