Here is step 1: "Make the crust: spray a 9 inch springform pan lightly with nonstick spray. In a medium bowl, toss the graham cracker crumbs, butter, and salt to combine. Press into the prepared pan in an even layer in the base and about 1 inch up the sides. Bake at 350°F for 12-15 minutes, until golden brown and fragrant. Reduce the oven to 325°F." No instruction about wrapping the pan in foil, which, therefore, I didn't do. I did put the pan in a water bath. Should I now expect the crust to be water-logged?
Theoretically one could pour water into the empty springform pan and let it sit for a while to see if it starts to leak.
However it's entirely possible that a tight springform pan can loosen up over time and develop a leak.
Using a fresh sheet of aluminum foil is cheap insurance and will provide some peace of mind. Of course one can let the foil dry out to be reused elsewhere.
Sorry for any confusion - the details of how to wrap the cake and prepare it for the water bath are with the crust instructions in step 1! Happy Baking!
Thanks Erin...I get a better understanding when i watched your youtube on cheesecake (thank you for being such a wonderful informative teacher .. love you) then I refer to this recipe for baking.
No. The reason you wrap the pan is to prevent any leakage before the cheesecake sets in the oven and also to prevent water (if baking in a water bath) from getting into the cheesecake.
Ah. I think I see the problem. The instructions neglect to mention wrapping the springform pan with foil prior to baking.. They only say to remove it. When it’s done.
If the custard didn’t leak prior to setting, your crust should be fine. You won’t know until you remove the pan from the cake.
/1661932d-7656-4f65-a5da-5ff75e0cdc93--2021-0513_blackberry-cheesecake_3x2_rocky-luten_038.jpg)
9 Comments
Cross your fingers and unlatch the pan. And let us know how it goes.
PS. The author edited the recipe since you made your cheesecake.
However it's entirely possible that a tight springform pan can loosen up over time and develop a leak.
Using a fresh sheet of aluminum foil is cheap insurance and will provide some peace of mind. Of course one can let the foil dry out to be reused elsewhere.
Beats cleaning the oven!
You let it cool, then you remove the foil. Why would the crust be ruined? What am I missing?
If the custard didn’t leak prior to setting, your crust should be fine. You won’t know until you remove the pan from the cake.