Can I make a cheesecake without a water bath?

Table of Contents:

1. Can I make a cheesecake without a water bath?
2. How do you make a cheesecake without cracking it?
3. How can you tell Cheesecake is done?
4. Why is my cheesecake wet in the middle?
5. How do you make cheesecake softer?
6. How do you melt cream cheese in milk?

Can I make a cheesecake without a water bath?

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

How do you make a cheesecake without cracking it?

Set your cake pan inside the water bath (it's a good idea to wrap it in foil—even if it says leak-proof!) and fill the pan with boiling water. Then bake as normal. The water bath helps bake the cake more evenly and “it provides a moist atmosphere that'll keep it from drying out and cracking,” says Catherine.

How can you tell Cheesecake is done?

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say. Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Why is my cheesecake wet in the middle?

A: Definitely! Do not think that your cheesecake is not setting just because it's jiggly. ... If only the centre jiggles, the cheesecake is cooked and you can turn the oven off. If the whole cheesecake jiggles and there is wet batter coming out the sides then your cheesecake is not cooked in the middle and needs more time.

How do you make cheesecake softer?

For the smoothest, creamiest cheesecake, give the oven plenty of time to heat up and use an oven thermometer. You'll notice that my cheesecake recipes don't have doneness tests. That's because the oven door must remain closed for a full hour after the heat is turned off.

How do you melt cream cheese in milk?

Use an instant-read thermometer to take the temperature of the milk. Once the milk reaches 110°F, place the cream cheese into the bowl. Stir the milk and the cream cheese together until the two have fully incorporated. Remove the melted cream cheese from the heat and use it immediately.