As many people seem to have made this very touchy recipe with good results, I'm sure the problem is just in the way it was written. I'm a pretty experienced cook and was very excited to learn of this water-bath method, certain it would produce an amazingly smooth cheesecake. But it would be very helpful for the submitter to offer hints as to how much water is needed to cook the cake adequately, and how much heat should be allowed to escape with the door slightly ajar. I followed this recipe exactly as written, along with the recommendation that I wrap the springform pan in foil. (As the latter was not even included in the original recipe, I suppose I was not as diligent as I should have been with this step--some water still managed to seep around.) As there are no hints given, I had to wait until the end of the 1 1/2 hour cooking time to know that I needed to make some adjustments. Please let us know what to watch for to make sure it turns out right!
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As many people seem to have made this very touchy recipe with good results, I'm sure the...