Most of the recipes I've seen for cheesecake involve baking it in a waterbath. However, at the bakery I worked at last summer, we used the steam function on their massive bread ovens to set the tops of the cheesecake. No water bath. I'm trying to recreate this at home(college actually) and the method that the manager of the bakery told me to use was simply to put a tray of water larger than the springform on the rack below the cheesecake itself, thus creating the steam. Has anyone tried this method?