Loadingā¦
16
Warned my sister not to trust the cold oven cheesecake trick, then I ate my words at her place in Boise
She swore you could skip the water bath by putting the cheesecake in a cold oven, and I told her that was a sure way to get a cracked top and a rubbery middle. Last month in Boise she pulled one out with zero cracks and the creamiest texture I have ever had, and when I tried the same thing at home mine came out grainy. So what is the catch, does the cold start only work with certain pan sizes or is it all about how slow you let it heat up?
1 comments
Log in to join the discussion
Log In1 Comment
faithb747d ago
The cold start thing gets way too much credit. What really matters is how fast the oven heats and how much moisture is in your batter, not the pan size. Your sister might have a slow heating oven, or maybe she mixed her batter less than you did. Overmixing is the real killer here, that's what makes it grainy, the cold oven just hides the problem when everything else lines up.
2