I Just Made My First "Water Bath" Cheesecake

The difference in how it behaves coming out of the oven, alone, is remarkable.

I'm going to have to wait a day or two to taste it, is the downside.

But I watched my mother make them when I was a kid.

How was this different?

How can you stand the wait?

to make me fear it wasn't cooked enough to take it out of the oven.

I'm assuming you used a springform pan in the waterbath. How did you make it watertight?

HOW CAN YOU STAND THE WAIT!? Sorry - I really like a good cheesecake.

extra strong, extra wide.

and the cake I just made, it's not for me, so I guess waiting isn't an issue.

scratch, but I've never tried making a "water bath" one. I came close this past Thanksgiving. I wanted to try a new recipe I found for Pumpkin Ginger Cheesecake; it was a rather long, involved one as most water bath recipes are. It turned out that I just didn't have enough time to do it the way the recipe said, and I ended up just baking it without giving it its "bath." I'm still curious, though, and will probably try it at Christmas.

Cheesecake is, after all, a kind of custard (and those pretty much require cooking in a water bath). Like the other poster, I just carefully wrap foil around the bottom of my springform pan, and I've never had a problem with leakage. Mmmmm...pumpkin cheesecake...

and yes, pumpkin cheesecake is one of the best kinds. I experimented once with making up a recipe for pumpkin chocolate cheesecake, and it actually turned out really well.

I never realized there were so many different kinds of cheesecakes until I walked into a Cheesecake Factory restaurant once. There was a list of at least SIXTY kinds of cheesecake, of every possible type and combination. There was even a carrotcake cheesecake, which I didn't hesitate to try since it was a combination of two of my favorite kinds of desserts. It was wonderful, wish I could find a recipe for it.

I also discovered when making a cheesecake awhile ago that it turned out kinda like pudding. I was disappointed at first, until I actually tried it; it was really pretty good. I'm gonna experiment with making up recipes for "cheesecake pudding" over Christmas and see how it turns out.

Not my recipe, I found it here, along with rave reviews
http://www.recipezaar.com/114575

Cheesecake Factory Carrot Cake Cheesecake Recipe #114575

I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
12 servings Change size or US/metric
Change to: servings US Metric
1 hour 20 minutes 20 mins prep
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1. To make cheesecake,
2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6. Stir in drained pineapple, carrots, coconut and walnuts.
7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9. Repeat with remaining cream cheese batter, spreading evenly with a knife.
10. Do not marble with a knife.
11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12. Cool to room temperature, then refrigerate.
13. When cake is cold, prepare Pineapple Cream Cheese Frosting.
14. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
15. Beat until smooth and of spreading consistency.
16. Frost top of cheesecake.
17. Refrigerate 3 to 4 hours before serving.