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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

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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