Baking delicate desserts like New York-style cheesecake requires a precise technique known as a hot water bath (bain marie). This method involves placing a smaller pan within a larger one filled with hot water to create steam that promotes even baking. Key considerations include selecting the appropriate sized pans and ensuring the smaller pan is leakproof to prevent water from ruining the dessert. Tips such as adding boiling water after placing the dessert can help avoid splashing and ensure optimal baking results.
Sometimes baking can feel overwhelming, especially when you are halfway through a recipe and realize you need to fill a water bath for your New York-style cheesecake.
A hot water bath (or bain marie) is an old-style cooking technique primarily used for delicate types of custard-based desserts.
When choosing a pan for a hot water bath, it's important to pick one that is large enough to hold the smaller pan.
Itâs equally important to ensure the smaller pan holding your mix is leakproof, especially for cheesecakes, baked in springform pans prone to leakage.
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