(01-18-2015, 11:37 AM)Steel Wolf Wrote:You really only need about an inch of water in the bath... might've been the foil? I had hit or miss myself whenever I tried to be honest. If it was creamy, it would be cracked. If it was perfect in appearance, the flavor and texture suffered. I think my problems though were more related to my oven -- I lived in that apartment for four years, and I argued with the landlord for three of them over problems with the oven/stove that he had installed. I just got to the point where I'd shoot for the creamy and cracked, and just top it with fruit or something to hide the cracks.(01-18-2015, 11:30 AM)Mae Wrote: Have you tried using a water bath while baking?
I did use a water bath...but I dunno if I used enough of a water bath, or if the foil lining the pan had some effect on the water bath. Â :<
I found the recipe maker that I linked originally in a magazine at my work (cooking magazines at a hardware store..?), but I never got a chance to try it for myself before going out on the road. All my stuff is stored at my mum's house, and I gave her full permission to rummage through my books and magazines bin whenever she felt like it. She found that magazine... to be totally honest, my mum isn't much of a baker but she turns out flawless cheesecakes with that recipe maker.
