Cheesecake Roasting Pan: Why And How?

A roasting pan is used for baking a cheesecake in a water bath, also known as a bain-marie. The water bath produces steam that wafts throughout the oven, helping the cheesecake to cook evenly and stay creamy. It also moderates the heat on the sides of the pan so that the edges don't cook much faster than the centre.

Why a roasting pan is used for a cheesecake water bath

A roasting pan is used for a cheesecake water bath to ensure the cheesecake cooks evenly and stays creamy. The water bath, also known as a bain-marie, is a larger pan of heated water that surrounds the cheesecake pan. The water bath acts as a buffer for heat, allowing the cheesecake to bake gently and evenly.

The roasting pan needs to be bigger than the cheesecake pan, with a space of 1 to 1.5 inches between the two pans. It should also be able to hold enough water to come halfway up the side of the cheesecake pan.

Using a water bath is especially important for large, showstopper cheesecakes as it helps to prevent overbaking, which can result in a curdled texture, cracks, and lopsided tops. The water bath also helps to prevent the edges of the cheesecake from overcooking or overbrowning and stops the middle from sinking while cooking.

Additionally, the steam created by the water bath ensures that the cheesecake stays moist and creamy. The water bath is a simple but effective way to ensure your cheesecake turns out perfectly.

How to set up a cheesecake water bath

A roasting pan is used to create a water bath for a cheesecake. This is done to ensure the cheesecake is baked smoothly, evenly, and without cracks. Here is a step-by-step guide on how to set up a cheesecake water bath:

Step 1: Prepare the Crust

Firstly, prepare your cheesecake crust according to your chosen recipe. Press the crust into your springform pan and pre-bake it if your recipe calls for this step. Allow the crust to cool until the pan is cool enough to handle.

Step 2: Wrap the Pan

Place a large piece of heavy-duty aluminium foil underneath the springform pan. You will need enough foil to completely cover the bottom and sides of the pan. Repeat this process at least twice to ensure there are no gaps for water to seep in.

Step 3: Boil the Water

Fill a kettle or pot with water and bring it to a boil. You will need enough hot water to fill your roasting pan with about an inch of water.

Step 4: Add the Filling

Pour or spread your cheesecake batter into the cooled crust as directed by your recipe.

Step 5: Create the Water Bath

Place the roasting pan with the cheesecake inside on the middle or lower-middle oven rack. Carefully pour the boiling water into the roasting pan so that the water is about one inch deep. Close the oven door quickly to trap the steam inside.

Step 6: Bake the Cheesecake

Bake the cheesecake according to your recipe's instructions.

Step 7: Cool the Cheesecake

Turn off the oven and open the oven door slightly. Allow the cheesecake to cool down slowly in the oven with the door ajar for at least an hour, keeping the water bath in the oven as well. This will allow the cheesecake to cool gradually in a humid environment.

Step 8: Remove from the Oven and Chill

After about an hour, remove the cheesecake from the oven and the water bath. Set the springform pan on a wire rack to cool completely. Once cooled to room temperature, refrigerate the cheesecake as directed by your recipe.

The benefits of a cheesecake water bath

A roasting pan is used to create a water bath for cheesecakes. A water bath is a great way to ensure that your cheesecake is baked evenly and comes out creamy, smooth, and free of cracks. Here are some benefits of using a cheesecake water bath:

• Even Baking: The water bath, also known as a bain-marie, ensures that the cheesecake cooks evenly and at a consistent temperature. It helps regulate the temperature and keeps the cheesecake baking at an even, low heat. This prevents the edges from overcooking or overbrowning and stops the middle from sinking.
• Moisture and Humidity: The water bath creates a moist and humid environment in the oven. The steam from the hot water ensures that the cheesecake doesn't dry out and helps prevent cracks on the surface. The steam also prevents the formation of a crust, keeping the cheesecake soft and creamy.
• Gradual Cooling: After baking, the cheesecake is left in the oven to cool slowly. This gradual cooling process helps prevent cracks and allows the cheesecake to finish cooking gently.
• Texture: The water bath affects the texture of the cheesecake, making it super smooth and creamy. It also helps prevent a rubbery texture on the edges and a dark top.
• No Sinkhole: Using a water bath can help avoid the formation of a sinkhole in the centre of the cheesecake.

Why cheesecakes crack

A roasting pan is used to create a water bath for cheesecakes. The water bath method is used to prevent cracks on the cheesecake's surface.

There are several reasons why cheesecakes crack. Here are some tips to prevent that from happening:

• Overbaking: Overbaking is the most common reason for cracks. When the cheesecake is done, there should still be a 2-inch to 3-inch wobbly spot in the centre. The edges will also be slightly puffed.
• Sudden temperature change: A drastic and sudden change in temperature can cause cracks. To prevent this, turn off the oven and leave the cheesecake inside for about an hour to cool slowly. Then, remove it from the water bath and let it cool completely before chilling it in the refrigerator.
• Sticking to the pan: Cheesecakes can also crack if they stick to the side of the pan as they cool and shrink. To prevent this, use a springform pan and run a knife around the edge of the cake after it has cooled for about ten minutes.
• Overmixing: Overmixing the batter, especially after adding the eggs, can cause cracks. Mix the eggs as little as possible once they are added to the batter.
• Opening the oven door: Avoid opening the oven door while the cheesecake is baking, as big cracks can be caused by drafts and temperature changes.
• Not using a water bath: Cheesecakes are egg-heavy, and eggs need a moist and humid environment to rise and avoid drying out or burning. A water bath provides this environment and helps the cheesecake bake more evenly.

How to prevent a soggy cheesecake

A roasting pan is used to create a water bath for a cheesecake. The water bath ensures the cheesecake cooks evenly and helps to prevent cracks. However, the water can sometimes leak into the cheesecake, making the crust soggy. Here are some tips to prevent a soggy cheesecake:

Before Baking:

• Always pre-bake your crust: Blind-baking the crust for at least 10 minutes at 350°F (177°C) will help to prevent a soggy cheesecake.
• Use heavy-duty aluminium foil: Double-wrap the springform pan with two layers of 18-inch foil to prevent water from seeping in. Make sure there are no seams on the bottom or sides of the pan.
• Use an oven-safe plastic bag: If you don't want to use foil, an oven-safe plastic bag can be used instead. These bags are typically used to brine turkeys and can be washed and reused.
• Avoid standard aluminium foil: Do not use standard 12-inch foil as it is not wide enough to cover all sides of the pan.
• Ensure a tight seal: When wrapping the pan, make sure the foil is tightly crimped with no gaps.
• Use a larger cake pan: Place the springform pan inside a larger cake pan and then put the whole thing into the water bath. This increases the protection against water leaking in but will increase the baking time.

During Baking:

• Check for leaks: In the first 20 minutes of baking, check for any signs of water leaking into the cheesecake. Remove from the oven if necessary and fix the leak.
• Use a water bath: Baking cheesecakes in a water bath is the best way to ensure even cooking and prevent cracks.

After Baking:

• Cool slowly: Let the cheesecake cool in the oven with the door cracked for about an hour, then remove it from the water bath and let it cool completely.
• Chill: Place the cheesecake in the refrigerator for at least 4 hours or overnight to allow it to set completely.

If your cheesecake does end up soggy, there are a few ways to salvage it:

• Remove the crust: Flip the cake over onto a serving platter so that the crust is facing up. Use a sharp, hot knife to slice off the soggy crust and discard it.
• Serve as individual slices: Cut the cake into slices and leave the soggy crust behind.
• Cover it up: If serving a whole cake is important, cover up the soggy base with toppings such as whipped cream, chocolate ganache, or fresh fruit.

By following these tips, you can help ensure your cheesecake turns out perfectly and avoid a soggy disaster!

Frequently asked questions