I just mix my milk, milk powder, and a dollop of the last batch, and put it all in
my waterbath at 40 °C overnight.
After years of struggling with a soggy cheesecake crust (from baking in a springform pan in
a waterbath = #leakymess) I finally threw in the towel and decided to just use a regular cake pan.
If you have a roasting pan that's big enough for your 9 × 13 inch pan to fit inside it, you can bake the cheesecake using
the waterbath method described in the recipe instructions below.
I'm not 100 % positive but I believe
the waterbath keeps the «cheese» cake from hardening (ie.
I haven't done much canning, but I do have
a waterbath canner.
Also, would I still cook in
the waterbath?
Round, square, large, mini, baked, no bake,
waterbath, no waterbath, vanilla, chocolate, ice cream, stuffed fruit.
If I froze it the night before and then did
a waterbath to loosen it and tease it out.
If you decide not to use
a waterbath, you'll likely want to reduce the baking time.
Is it to late to still safely water bath them or should I toss»em out and start over next year?Dave MarundeeA: Hello Dave:
A waterbath now should kill...
Meanwhile melt the chocolate by using
a waterbath or in a small pot over very low heat.
Serve immediately, can (45 minutes in
a waterbath canner) or refrigerate in a sealed container up to 2 weeks.
The waterbath worked will — though for the second birth I only got in at the end.