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Why A Water Bath?

Water baths are needed for custard-based baked products like cheesecakes. The words “water bath” seem like a complicated process, but it is actually a simple process. No need to feel intimated.

Cheesecakes and other custard-based products need to be baked in slow, low, evenly distributed heat to get the best results. This is provided by baking your cheesecake on a low temperature and using a water bath during the baking process.

Water baths help reduce the browning process during baking and prevents over-browning during the baking process. Water baths also prevent cracking of the final product.

What Causes Cracking In a Cheesecake?

Not using a water bath properly can cause your cheesecake to crack. Not allowing your cheesecake to completely come to room temperature after baking can cause your cheesecake to crack along with trying to quickly cool down your cheesecake. Not using room temperature ingredients will also lead to a cracked cheesecake.

BE PATIENT WITH YOUR CHEESECAKE. REMEMBER SLOW AND STEADY WINS THE RACE.

Full blog post:

https://www.perfectlypastry.com/create-a-water-bath-to-prevent-water-from-ruining-your-cheesecake/