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I believe that every detail matters, especially when it comes to achieving that perfect, creamy slice of cheesecake. People often ask me how I manage to get such a smooth texture and a beautiful finish, and today, I'm sharing why. It all comes down to the technique. Not a lot of people realise that I actually bake my cheesecakes in a water bath on a low temperature. This differs from the traditional New York style using direct heat, and it’s my secret to achieving that beautifully smooth, creamy texture with virtually no cracking. In my opinion the best cheesecakes are made using a water bath and in this blog post I am going to explain why.
Why It’s Not Always Easy to Be Perfect
When baking a cheesecake, the biggest challenge is the direct heat of the oven. A traditional New York-style cheesecake, baked using direct heat, often cooks unevenly. The outside edges get done too quickly, causing them to set before the centre does. As the cheesecake cools and contracts, those over-baked edges crack, resulting in a drier crust and an imperfect top.
For a baker who strives for perfection, this is simply not an option. This is why I turn to the water bath method.
The Water Bath Method:
My cheesecakes are placed into a pan of hot water inside the oven. This creates a beautifully gentle, steamy environment inside the oven. The water bath works wonders in two ways:
1. Gentle, Even Heat: The water surrounding the pan shields the cheesecake from the oven's harsh direct heat, ensuring that the entire cheesecake—from the centre to the edges—cooks at the exact same, low, slow temperature.
2. Moisture: The steam created by the hot water keeps the top of the cheesecake moist, preventing it from drying out and cracking.
Baking a cheesecake without a water bath can be a bit of a gamble on how it turns out and I just prefer to remove that possibility entirely by taking the extra step of using the water bath. Yes, it's a little extra work and can seem intimidating for a novice baker but I think it’s worth it to achieve that beautifully smooth, creamy texture with virtually no cracking.
Preventing the Dreaded Leak
One worry in using the water bath method is the possibility of water leaking into the pan, which can ruin the crust. But there is a way to get around this. Before placing your cheesecake in the water bath, simply wrap the bottom and sides of your pan tightly with some foil to create a waterproof barrier. This should ensure you a perfectly baked crust every time.
Taste the Difference Quality Makes
This low-and-slow water bath technique isn't just about making the cheesecake look pretty; it's about making it taste and feel truly luxurious. It gives you that signature, melt-in-your-mouth creamy texture that you simply can't achieve any other way.
I put this extra care into every single cheesecake I bake because I want you all to enjoy the best possible quality and flavour.
Ready to taste the difference my baking method makes? Message me to order your cheesecake today!
📞 Call/WhatsApp: +44 7812 197002
📧 Email: sallysbakedwithlove@gmail.com
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