It’s delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. … This means that the outer edge of your cheesecake won’t bake faster than the center, which can cause it to puff up, sink, and crack. The batter will set without curdling.
Should I put a pan of water in the oven with my cheesecake?
Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.
Why is my cheesecake crust soggy?
Occasionally, the cheesecake filling can penetrate into the biscuit base causing it to go soggy. Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it.
What is the best temperature to bake cheesecake?
Most cheesecakes should be baked at 325°F. The target temperature, the internal temperature of your cheesecake, should be 150 to 155°F. At 325°F–with the same recipe, ingredients, and pan—there is a perfect baking time.
Can I use a glass pan for a water bath?
You’ll need two pans—one large and one small. For the small pan, glass or porcelain is best. … The small pan should fit snugly inside, with a 1/2- to 1-inch gap around it. If it’s too tight, there won’t be enough water to cook the custard properly.
Can I bake 2 cheesecakes at once?
You certainly can cook two cheesecakes at once, but you have to be more attentive and take steps to help them cook evenly!. … Halfway through the cooking time, switch them and rotate them a half turn, so that the edges that were close to the side and back are now somewhere in the center of the oven!.