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TIP OF THE DAY: Cheesecake Water Bath

If you like to bake cheesecake (and we love to!), you know that a water bath, or bain-marie, keeps the cheesecake top from cracking.

If you’ve never used a bain-marie: All you have to do is set the springform pan into a roasting pan filled with warm water. As the cheesecake cooks, the moisture from the water protects the cheesecake from cracking.

Now for the real tip: No matter how good a springform you have, water from the water bath can leak in through the bottom while the cheesecake is baking, creating a soggy crust. To fix this problem, all you have to do is wrap the bottom of the springform in foil before putting it into the bain-marie.

Cheesecake perfected!

Here’s a fun fact: The water bath was originally invented by alchemists, who needed a way to heat their materials slowly and gently. The alchemists were trying to change base metals into gold and create an “elixir of longevity.”

We’re just happy to have cheesecake!

  • Check out our cheesecake recipes.

    Your cheesecake will be perfect when you
    use a water bath and foil wrap. Photo by
    Kelly Cline | IST.

    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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