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cheesecake, cold water bath

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cheesecake, cold water bath

bozoyoyo | Jun 7, 2010 01:13 PM

I've been using a water bath when baking my cheesecakes and decided to try cold water instead of the usually recommended hot water for the bath in order to further reduce the temperature differential between the perimeter and the center. My cheesecake was more evenly baked with the cold water and continued to achieve the crack-free, no browning surface I obtained with the hot water bath. Has anyone tried cold water? Why is hot water usually used with a water bath?

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