Hey, its cheesecake anon. Its exactly 2:48 am where I live and I just finished baking pic rel. I've been trying to bake cheesecakes without waterbathing, because I hate waterbaths with a burning passion. I doesnt matter how well I cover it up, it always ruins my crust and the sides. So far, Ive been liking the results of raw baking. Sure it doesnt matter how carefully I mixes the engridients (which are always in room temperature), it always end up with a little air in itwhich it causes to crack. As you can see, there are 2 small cracks in it, but I dont really care, as long as they're not that big,I juts cover it up with jam. My clients dont give a flying fuck either. Also, the caramelization on the sides makes everything worthy. You see the brown crust on the sides? My clients love it. Shame I will have to freeze this one up tho. I always prefer to deliver it as fresh as possible to my costumers. But some of them are just, too entitled. I had a guy messaging me yesterday, asking if he could have a cheesecake. I said yes ofc and asks him to when he would like to have it. Mf says "immediatley". Because of these events, Ive been frozing my desserts (those who can be frozen ofc) and storing them in my freezer. So I can have it for rushing costumers.
>>22077802instead of a fully submerged water bath, try just setting a tray of boiling water on the rack beneath your cheesecake to create steam. and when the cake is done baking, don't take it straight out of the oven. turn off the heat, crack the door, and let it sit for 30 mins-an hour, so it comes gradually to room temperature. but hey if people are buying your cheesecakes and are happy then whatever you're doing is working. I remember one of your older posts, glad it's working out for you anon.
>>22077802It's the special new york water that makes waterbathing so important
>>22077802U are notWhipping enough airInto it
>>22077802Grandma wants to bake one of those. Any advice for first timers? Baking isn't really our strong suit.
>>22077802You dont need to use one of those claspable pans
>>22077814it just needs to bake slower in a very high humidity oven, that's what the waterbath does>>22077802You're not using enough foil. The reason why the water is seeping in is because either:Your mold is cheap and the seal at the bottom or side are not very tight, you can actually fix this with a mallet and some GENTLE tapping. But more probably it's that you're using a single long sheet of foil to do it. instead, place the mold on top of two sheets that are about 1/3 of the way on top of each other. Then you crinkle and fold up the foil to make a little berth of it. Then you place it in your deep baking tray with the water in it (or do it dry and add the water when it's already in the oven. And remember, if your water level is at the middle height of the cake (not the mold) or higher, that's too much water, 1/3 is best.
>>22077888make sure to get a nicer brand of cream cheese, the less stabilizing gums it has, the better. Philadelphia is always good. Make sure your eggs are room temperature, as well as the butter, the cream cheese can be cold, it doesn't matter. If you're making a graham cracker crust, make sure to use brown sugar over regular granulated, the taste is much nicer with the crust. Always bake in a water bath, like this >>22077975, let it sit for 15-30 minutes after it's done with the oven off and the door ajar, then let it cool completely, thermal shocks can cause cracks. You can actually flavor a ny cheesecake with just about anything that you can purée in a blender and add in. While a toothpick to test doneness is fine, it'll leave a big hole in your cake and make it uglier, you can actually just jiggle it a bit in the oven and you'll see that the sides have set with only the center jiggling lightly. It's okay to underbake the center, some people actually prefer it like that. Never overbake it.
>>22077802I've baked dozens of cheesecakes and I don't think waterbaths are necessary. I sometimes do them just because people say it's the "right way" to do them but I won't use a detachable pan if I do it that way, I'll use a solid bottom pan and when it's time to take the cheesecake out I'll put it in some hot water to loosen it before turning it out on its head then back onto its base. That has the potential to ruin your top if you're not careful. If you like the detachable pans, just keep doing that. If picrel is what you made, you overbaked the shit out of your cheesecake and you have bigger problems than figuring out if you should be baking a cheesecake in a bain marie or not.
>>22077811>try just setting a tray of boiling water on the rack beneath your cheesecake to create steamThat’s not what a water bath is for, this won’t work.
>>22077975Everything you said about foil is completely wrong. You DO want a single piece of foil. You don’t want to join pieces of foil. Joining foil does not work, it cannot form a watertight seal. You just need to by foil that is wide enough to wrap the pan adequately (foil is sold in different widths, wow!).
