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Can we talk about how a cold oven cheesecake thing is apparently real
I always figured you had to bake cheesecake in a water bath at 325 or it would crack, but my neighbor in Phoenix swears she does hers starting in a cold oven and it comes out smooth every time. Has anyone else actually tried this or is she messing with me?
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karenb9724d ago
Oh man, cold oven cheesecake is legit and I was just as skeptical as you. My sister in law does hers that way and I finally tried it last Thanksgiving, you put the pan in a cold oven, turn it to 325, and let it go for like an hour without opening the door. The whole point is the slow warm up, so the top sets without that sudden heat shock that makes it crack. Mine came out crazy smooth, no water bath, no cracks, I was honestly kind of mad I'd been fighting with foil and boiling water for years. Just don't peek at it and let it cool in the oven with the door cracked, that part matters way more than people say.
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phoenix_bailey24d ago
Cold oven is way overhyped if you ask me. Without that water bath you lose the steam that keeps the whole thing humid, and that is the real reason a cheesecake stays creamy instead of turning into a dry brick with a rubbery edge. I tried the cold start thing once and it still cracked on me anyway, so the whole no water bath pitch is just plain luck. Fighting with foil for ten minutes beats babysitting an oven I can't even open to check on, hard pass.
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