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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)