Pan Rack Bakery
Pan Rack Bakery
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How do you do YOUR water bath for cheesecakes?
I recently made a cheesecake using a water bath. I put aluminum foil around the bottom of the pan in 2 or 3 layers, set it in a roasting pan, but it still leaked. Luckily, it didn't completely ruin my cake. It just made the bottom crust a bit too moist. The rest of it came out perfectly, just like you would have bought it from a professional bakery. I was so proud, except for the moist bottom. I read that you can put a pan in the oven on a different rack (a bottom rack, obviously), but wouldn't that interfere with one of the reasons for a water bath in the first place (that in a water bath, it bakes with a slower and more even rise in temperature)? Does anyone have any experience with baking a cheesecake without a water bath, or have any other ideas? I would rather hear personal experiences, and not just posts directly from a website, unless the website says what YOU would have said in the first place.
Alton Brown does his cheesecakes in a regular cake pan. It looked beautiful & did not stick the way he did it. No leaks either.
Sour Cream Cheesecake
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
http://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe/index.html
http://www.youtube.com/watch?v=eldnGp4lbGU&feature=related























































































