Pumpkin Cheesecake (no water bath!) - The Recipe Rebel [VIDEO] (2024)

FAQs

What happens if you don't use a water bath for cheesecake? ›

But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

The shorter the time you spend mixing, the less air you'll incorporate into the filling, the less likely your cheesecake is to crack as it bakes. Third, to prevent your cheesecake from drying out and cracking, turn off the heat when the center is still wobbly and allow it to cool in the oven.

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Many cheesecake masters have different attempts to combat this, from resting in the oven after cooking, sometimes with door ajar, sometimes not. This slows the transition for hot to cold, reducing the chance of cracking.

Baking your cheesecake in a water bath is the best way to ensure cheesecake success. Follow these directions using your own cheesecake recipe. Here is my classic cheesecake, if you'd like to try it.

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

Over-whipped meringue - If the meringue is whipped past medium soft peak, there's a higher tendency for the cheesecake to crack. This is especially common if the meringue is whipped to stiff peaks. Make sure to not whipped the meringue past medium soft peaks.

Springform pans are a popular choice for baking delicate desserts such as cheesecakes and tortes. However, due to their convenient break-apart design, springform pans are prone to leaking.

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How do you keep the bottom of a cheesecake from getting soggy? ›

Prevent Soggy Crust

Wrapping the springform pan in foil is known to help, but take it a step further and use plastic wrap (which will not melt!) or slow cooker liner bags as an additional seal.

Wrapping the two-part springform pan in foil is insurance to keep water from getting in. Even if the cheesecake isn't baked in water, the pans have been known to get warped or slightly bent, which can let them leak.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Prevent Soggy Crust

Wrapping the springform pan in foil is known to help, but take it a step further and use plastic wrap (which will not melt!) or slow cooker liner bags as an additional seal.

We're talking about a soggy crust, which is a heartbreaking thing; this can happen when water from the water bath seeps into the crevices of the springform pan.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

However, sometimes the water can leak into even the tightest spring form pan, and the crust can get mushy. It's a lot of work to end up with soggy graham crackers, so this extra step of water-proofing the cake pans, if you will, is well worth it.