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When a recipe recommends using a bain marie, I am never sure what temperature the water going into it should be & how far up the tin it should come, i'm thinking about a cheesecake. I shant be using one of those horrid tins with a clip, have had several real disapointments where the cake has split releasing it. Have gone back to old fashioned push up loose bottomed tin.
Hi Suzie, if you put the cake tin in a roasting dish you should pour just boiled water from the kettle, to come about half way up the side of the tin. By the way I usualy line the tin when I'm making cheesecakes - I have an aversion to washing up.Karen
"one of those horrid tins with a clip", by that I presume you are refering to a spring form pan.To eliminate the chances of your cake splitting when you release the clip, run a knife around the outside of the cake to make sure it is not stuck to the pan.If you are using a spring form or a loose bottom pan in a water bath it is advisable to use a single layer of foil on the outside of the tin, this must be one piece and have no holes in it as this is to prevent water entering the pan and contaminating the cake.Unless you are cooking a New York style cheesecake where the top is not usually garnished with a topping then water bath cooking of a cheesecake is not really required, water bath cooking of a cheesecake is essentially done to prevent the top from cracking which would spoil the appearance of a NY style cheesecake.
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