Bain-Marie -- my bane!

[mattl]

Made a chocolate cheese cake tonight for an after funeral gathering I'm hosting tomorrow.  It's always a crowd pleaser, and I've refined my technique over the years.  But for some reason the last few times I've made it I seem to get a small to moderate amount of water at the base of the pan. 

 

I use the basic spring-form pan, and wrap it in a sheet of heavy duty Reynolds foil, the large roll that barely fits in my drawer, so it's not  pieced together.  i suspect it's the water bubbling up a bit the splashes into the lining, I do not fill the water up more than halfway on the pan.  I wonder if I should wrap the edges tight with the foil , I tend to leave it loose.  Since it's just family I cut a piece just now and while the bottom came out wet it seems fine now.

 

Any thoughts? suggestions?

 

BTW if anyone is interested it's a very simple recipe, I might have posted it before but here it is:

 

3 -8oz cream cheese, softened and beat until fluffy

 

add 14 oz. sweetened condensed milk and mix.

 

Then add:

 

2 c. chocolate chips melted

4 eggs,

2 tsp. vanilla

 

mix until smooth. pour into an 9" spring-form  with a base  of Oreo crumb or chocolate graham cracker crumbs.  Bake at 300 for 65-80 minutes.  I use an instant read thermometer and take it out at 170 degrees.  Chill over night and enjoy.

 

[launderess]

It May Not Be La Bain Marie

Which causes all of your problems.

To some extent all springform pans leak. You may have to hunt around for a pan that provides a more watertight seal.

OTHO you can come over to the otherside and skip springform pans and go with solid two piece cake pans. These have been around for years but today mainly are sold in professional bakery supply houses. They can even be found as "bundt" styles as well. These pans are also good for tortes as well.

Mine are vintage versions made by Mirro and another one cannot remember ATM.

If you must use springform pans and are already using the extra thick aluminum foil try using a deeper pan but not adding water more than 1/4 to 1/2 to the top.

I always use one of those large throw away aluminum roasting pans so do not have to store the huge thing long. Usually can get several uses before it has to be replaced. Also I place everything in the oven first, then carefully pour "hot" water into the outer pan.

http://www.thefind.com/kitchen/info-cheesecake-pan

 

[maytagbear]

Cook's Illustrated

uses a pan an inch or so bigger now, instead of foil.

Springform pan goes into

slightly bigger (dry) pan goes into

pan with water in it.

Makes sense to me.

Lawrence/Maytagbear

 

[mattl]

I would love one of the pans that seal tightly, I have a number of pans, some with the spring clip on the side and some that are solid with a removable bottom.  I'll have to keep my eye out for one that seals completely.  Large pans are not lacking, I use a large roaster that gives a little space on the sides.

 

I'm not sure placing the cake in a larger pan and then placing it in water would accomplish the same thing.  The water keeps the pan at a constant temperature which helps it bake evenly.  If there was air around it it would be much like regular baking.

 

I guess something like this is what I'm after, a little pricy but I'll watch for a deal.  As it is the cheesecake was fine, there is a small piece left -- but not for long!

 

 

 

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