Preparing the cheesecake tin requires some effort. Firstly, a piece of aluminium foil is placed over the base of the springform tin. The springform ring is then placed over the foil and secured onto the base, sandwiching the aluminium foil.
Next, the biscuits are whizzed in the food processor into fine crumbs. Biscuits can also be placed in a ziplock bag and crushed into crumbs using a rolling pin. Melted butter and brown sugar are then added and mixed with the biscuit crumbs until well combined. The sandy mixture is then pour onto the base of the springform tin which was line earlier with foil. Using the back of a spoon, the biscuit mixture is flattened uniformly. Once the biscuit base is prepared, Freeze it for 10 minutes or until cheesecake filling is prepared for use.
After the cheesecake filling is prepared, the filling is poured onto the prepared biscuit base. The bottom and sides are then wrapped with two layers of foil. This is to prevent water from the water bath leaking into the cheesecake base. The prepared springform tin is placed onto a larger baking tray/tin and is placed into the oven. Hot water is poured onto the baking tray up to one-third the height of the springform tin. This is what is known as baking using a water bath.
A water bath helps to maintain a moist environment and uniform distribution of heat during the baking process. The resulting cheesecake will be creamier, without the presence of dry sides and surface. Waterbath baked cheesecakes are also less susceptible to big cracks upon cooling.
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A water bath helps to maintain a moist environment and uniform distribution of heat during the baking process. The resulting cheesecake will be creamier, without the presence of dry sides and surface. Waterbath baked cheesecakes are also less susceptible to big cracks upon cooling.
Instagram link: http://instagram.com/bakertanbakes
Very well done, like your step-by-step pics and instructions. Good for those starting to bake cheese cake. Will ask my daughter to visit your blog! :)
ReplyDeleteThank you for posting this. It is really helpful. Appreciate your step by step instructions and pictures . It really help novice like me in baking
ReplyDeleteyou have put in effort to show the step by step, thumbs up!
ReplyDeleteWay to go! Great job! I'm so glad to find your blog and appreciate this informative post. Thank you! I've never made a cheesecake and must try it your way!
ReplyDeleteHi Busygran,
ReplyDeleteThanks for the encouragment and introducing this blog to your daughter! It is certainly an honour of mine.
Hi Mr and Mrs Bee,
Thanks for visiting. I am glad that this post is helpful to you =]
Hi Jess,
Thanks alot for the encouragement!
Hi Pam,
Thanks for dropping by and the kind words =] Hope you have great success with your 1st cheesecake. Nothing beats homebaked cheesecakes.
Hi Bakertan, to reward my daughter for her good exam result, I agreed to make an Oreo cheesecake as per her request. After searching through numerous blog, I decided to use your new York Oreo cheesecake as it's less sinful and look easy to make. I made one today. Everything went well except the water bath baked. I was using a removable cake pan. So I wraped the pan with 3 layers of aluminum foil. I was sure that the foil covered up to 3/4 of the side. The water probably just reach 1/3 of side. To my disappointment, the water still sipped into the cake pan. It was like the aluminium foil is porus! The cookie base thus became soggy. Any idea what has I done wrong? Do you think if I place the tray of water at the base of oven and place the cheesecake on the lowest rack to bake?
ReplyDeleteHi Sue,
ReplyDeleteI am sorry to hear that water leaked into the pan. There was once water leaked into my pan too even though I wrapped it in 3 layers. I then realised that there were holes in the layers, thus causing the water to leak in.
You can try placing a tray of water separate from the cheesecake tin in the oven. It should still work, but the results may not be as good. At least it should keep the cheesecake moist without having to worry about water leaking into the pan.
The other method is to use a normal pan without a removable base. Line the pan with aluminium and lift up the cheesecake when it is properly chilled after baking. There is no need to worrry about water leaking but the cheesecake wont turn out as nice in terms of appearance as the perimeter will be wrinkled.
btw the soggy cookie base will dry up a little in the fridge after some time. hope that will make things a little better.
cheers
Hi Bakertan, thanks for your prompt response. You're right that the soggy cookie base dried up after chilling in the fridge. There is some part in the center remains crispy and hence I have a chance to taste "right" taste. It's really good. Overall, all my families give thumb up for this recipe. Thanks a lot for your sharing. Next time I'll try water bath by placing the water tray at the oven bottom. I'm new in baking cheesecake. I hope to learn more from your blog. 请多多指教
ReplyDeleteHi Bakertan, this is Sue again. I baked Oreo cheesecake again today and I baked with a tray of hot water at the bottom of the oven. My cheesecake just cracked a little and these crack disappeared after chilled in fridge. I'm going to try this baking method on Japaness cheesecake which I believe it's more sensitive to moisture in oven. If this method really work, then i do not need to worry about water seepage also found the cause of the problem in my last baking. When I held the aluminum foil high up with light behind, I saw a number of very tiny holes. This was likely formed in my earlier bakings as I had reused it for 2nd time. I didn't have seepage problem in 1st baking. Hence, it can be concluded that if aluminum foil is used in water bath baking, it's necessary to use a new one for each baking. By the way, I saw your latest blog. I wish you all the best in your endeavour to be a pastry chef. ^.^*
ReplyDeleteHi Sue,
ReplyDeleteI'm glad that the water bath at the bottom works for you. So long as the edges of your cheesecakes don't turn dry, it is fine.
Are you using a fan-forced (convection) oven or conventional oven? If using fan-forced, do take note that the stated temperature on the knob is about 10-20 degrees C higher than the actual temperature of the oven.
Regarding the slight cracks, you might want to read up my post and links on cheesecake and tips under my page "baking tips and techniques" to learn about the details.
I try not to re-use my aluminium foil because there might be the possibility of holes present.
Thanks alot for the support =] Merry Xmas and havae a fun-filled festive season.
Hi, I really appreciate the pictorial explanation of how to 'wrap up' the cake tin, which was my bigbear. yours is a brilliant idea to go about doing it !
ReplyDelete