Remove
pan from water bath.
Remove the cake
pan from the water bath and allow it to cool for about 45 minutes.
Not exact matches
No matter how tightly I wrap the cheesecake
pan,
water from the
water bath ALWAYS seeps in.
You will be baking your cheesecake in the
water bath and you want to make sure no
water gets into the
pan from the seam at the bottom.
Wrap the outside of the
pan with a double layer of extra-wide heavy - duty aluminum foil to prevent
water leaking in
from the
water bath.
Remove
from the
pan and immediately place in an ice
water bath.
To bake using a
water bath, you will need a baking
pan that is large enough to hold a springform
pan (or other baking dish wrapped in foil to avoid any
water from seeping into the
pan which would make the cheesecake crust too wet), and is also large enough to allow for
water to surround to mid of the springform
pan.
Once the top of the cheesecake jiggles only slightly, remove
from the oven and allow cheesecake to cool slightly in
water bath before removing springform
pan to a wire rack.
Line a large roasting
pan with a double layer of paper towels (this will help prevent the cups
from slipping and sliding in the
water bath) and place the cups on the paper towels.