Hello magic food pickle - I'm getting ready to make my pumpkin cheese cake for Thursday. My question is....bath or no bath when I bake my cake? I've also heard that baking in a 250 oven for a longer period of time would achieve the same thing [no cracks on top I presume?]. Just wondering what my food pickle super heroes think...and sorry in advance if this was addressed in one of the 10,000 postings in the last two weeks - I did not comb through them all like I usually do :(



cheater C. November 23, 2010
When I worked in a bakery many years ago, we never used a water bath. We were making too many to do it I guess. Covered up any cracks with a thin layer of sweetened sour cream. Bake a few minutes with the topping. They tasted great.
usuba D. November 23, 2010
Bain marie is the only way to go.
gigiaxline November 23, 2010
Done. I will wrap it like a baby and treat it with care afterwards. Since it's for Thanksgiving, I should have plenty of time to cool and store properly. Thanks guys!
AntoniaJames November 23, 2010
Also, it's really important to let it cool for at least two or three hours before cutting. And it's even better if you can let it sit overnight in the fridge (or five or six hours), after cooling on the counter for a couple of hours. Be very careful moving it from place to place until it's been out of the oven for a good 7 or 8 hours. ;o)
chefdaniel November 23, 2010
I agree with the bath. Without the bath you will have cracks in the cheesecake as it dries out too much. Put foil around the bottom and up the side of the ring form pan to prevent the water from ruining your crust.
AntoniaJames November 23, 2010
Bain marie, yes, 325 degrees in convection or 350 for conventional oven, at least 1 1/2 hours. Wrap it twice with foil all the way up and over the top rim of your spring form. I agree with everything TiggyBee has said. It might crack even with a great deal of care, but this method at least tends to prevent giant craters. Have fun and good luck!! ;o)
TiggyBee November 23, 2010
Definite yes, in my opinion on the water bath. Also, make sure that you don't over mix, because that can lead to air pockets and bubbles that will crack the top and don't overbake. The cheesecake ideally, will have a bit of wobble to it in the center but will firm up as it cools. Grease the pan well too, because they shrink and that too can lead to cracks!! Good luck!!
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