Baking Cheesecake without having to use a hot water bath to steam the oven is the way of the future when it comes to Cheesecake.
Baking the perfect cheesecake takes years to get just the right technique.
Some examples are:
- How long to bake the cheesecake,
- Which temperature,
- When to lower the oven temperature,
- Using the water bath correctly, yep using the wrong amount of water will affect the end Cheesecake,
- to mixing technique.
These are all serious cheesecake issues, but today we are going to be made easy. I’m the kind of Chef that doesn’t really like using the word easy, yet the food world has decided easy is popular and everyone likes easy. With that said, today I’m going to give you just that; easy perfect cheesecake.
First, let’s talk about something cool I found at the local restaurant supply store. This is my first product review. Today’s review is covering 9-inch silicone glass bottom cheesecake cookware. Just looking at this product you can tell it is very easy to use, and a cinch removing the cheesecake from the cookware. No more using knives to separate the cheesecake from the cookware. You’ll see how it works in the video below.
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The BakeWare I used for making a No Water Bath Cheesecake
– Norpro 3942 Silicone 9-Inch Cheesecake Pan With Glass Base –
Click Images Below To Purchase
No Water Bath Needed Cheesecake Method
– Cool Technique You’ll Love-
Read On Below
Classically cheesecakes are baked in a water bath. Ok, that’s nice, but who wants to move a cooking tray filled with scalding hot water? The risk of getting burnt, spilling the hot water on the floor along with the ruined cheesecake. Nope, never again. My method is safe and easy.
The reason for the water bath in the first place is “even” cooking and helps prevent cracking. My method handles all these concerns.
Watch Our How-To Video :
How To Bake a Cheesecake With No Water Bath
- Wet a bath towel with warm to hot water, rinse out most of the leftover water but don’t’ try too hard, the extra water is what we are looking for to help retain the heat.
- Warm towel in oven. Arrange the towel before warming the towel in the oven. Lay the towel flat and crease the towel on its sides making a bed in the middle
- Warm up in preheated oven for 4-5 minutes
- Remove from the oven and place the cheesecake bakeware in the middle of the tray and place the sides of the towel around the cookware.
- NOTE: the towel will not be very hot after a short 3-5 minutes in a 325-degree oven, only a warm up starter for the baking process.
History of Cheesecake:
An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans’ adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecake. The earliest extant cheesecake recipes are found in Cato the Elder’s De Agri Cultura, which includes recipes for two cakes for religious uses: libum and placenta. Of the two, the placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked.
A more modern version is found in Forme of Cury, an English cookbook from 1390. On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention.
Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an “unripened cheese” that is heavier and creamier; other dairymen came up with similar creations independently.
Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled biscuit base. This type of cheesecake was invented in the United States.
Dulce De Leche
is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavor and color. Literally translated, it means “candy of milk” or “sweet of milk.” Its origin is a highly debated topic and it is popular in most Latin American countries.
This stuff is great caramel sauce. It’s also cheap, which is only awesome because the taste is spot on. I’d compare it to the caramel.
No Water Bath Needed Cheesecake
Spoiler Alert !!! – Tastes even better than it looks 🙂
Perfect Baked Cheesecake Every Time – No Water Bath Needed
- 4 8 oz packs Cream Cheese
- 5 large Eggs
- 1 1/2 cups Sugar
- 1 tbsp Brown Sugar
- 1/4 tsp Vanilla Extra
- 1/4 tsp Sea Salt
- 1/2 cup Sour Cream
- 1/4 tsp Lemon Zest
- First - Bring cream cheese to room temperature ( About 10 minutes is enough, will still be chilly to the touch )
- Add cream cheese to the electric mixer and start the mixer. Next, add in the eggs one at a time. Allow the cream cheese and eggs to combine well. Next, add in the sugar little by little till all the sugar is incorporated. Add the sour cream, vanilla extra, salt, and brown sugar and mix just till all ingredients are well combined.
Graham Cracker Crust
- Using a springform pan or the cookware in the article above. Use one full package of graham crackers minus the last 4 crackers. Add crackers to food processor and pulse till smooth.
- Add 4 Tbsp of melted whole butter and combined. The end product should be like moist sand.
- Spread the crust around the bottom of a springform pan. Try using the bottom of a glass to help pack and shape the graham cracker base. Chill in the refrigerator for 30 minutes.
No Water Bath Method
- A safe and simple alternative to filling up an oven pan with hot water and having to transfer it to and from the oven. Can be dangerous
- Using a large towel, run the towel under hot water until completely soaked.
- Squeeze out the excess water
- Using a cookie sheet, wrap the towel into a circle, the size of the bakeware
- Fill the springform pan with the cheesecake filling.Place the cheesecake filled bakeware into the middle of the hot wet towel and wrap the towel around the cheesecake bakeware
- The towel will protect and add moisture like a water bath while cooking
- Bake at 325 for 45 minutes or until the cheesecake filling has firmed up. The cheesecake will still have a little wiggle to it. It will set up and harden once it cools.Once cool, place into the refrigerator to finish setting up.
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