As anyone who has tried to bake a cheesecake knows, it’s almost impossible to keep the water out of a springform pan. And yet you need to use a springform pan to bake a cheesecake because of the consistency of the ingredients.

This is because a cheese cake is not really like a normal cake – the combined ingredients are more fluid than a cake made with flour.  A cheesecake needs support on the outside to keep it all together until it’s done baking and cools off. Not to mention that a cheesecake is relatively fragile and cannot handle being flipped or dumped out of a regular cake pan.

A slice of cheesecake made with our own cheesecake pan - The Cheesecake Moat. Notice how there's no cracking?

So, you need a springform pan to keep the cheesecake together throughout the baking process. You also need a water bath to keep the cheesecake moist while baking. How do you “build a better mousetrap”, i.e. bake a better cheesecake?

The answer is very simple when you think about it. You make a cheesecake pan that is actually two pans; one for the outer water bath and one for the cheesecake itself. That’s what the Cheesecake Moat is.

Your preparations can still be the same, you can use the same recipes you have in the past. You can use any cheesecake recipes you dig up online or in cookbooks. You assemble the ingredients the same way you would, you use the same springform pan and everything.

The only difference (and it’s a big difference in the end) comes during the baking process. Once you have your cheesecake prepared in a springform pan, you fill the outer part with water and put the springform pan into the Cheesecake Moat.

Two types of cheesecakes made using the Cheesecake Moat pan. It helps provide a more even temperature through the baking process as well as keep the water out of the springform pan!

Included with the Moat are specific instructions using Chef Corky Rosen’s own recipe.

Yes, you can bake a good cheesecake using just a springform pan. But if you want to make a great cheesecake, an investment in the Cheesecake Moat is well worth it!

Click here to order now or for more information!

Crust:
1/3 c. powdered sugar
4 tbsp. butter or margarine
1 1/2 c. graham cracker crumbs

Directions for crust:
1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a springform pan to form bottom and sides of crust.

Filling and Topping:
1 cup sugar
4 eggs
1 tsp. vanilla
3 (8 oz.) packages cream cheese
1 pint sour cream

Directions for filling:
1. Mix all ingredients except sour cream. Mix until smooth.
2. Pour mixture into springform pan. Bake at 350F for approximately 50 minutes. Do not turn off the oven.
3. Remove the cheesecake and spread the sour cream on top and return to the oven for another 5 minutes.
4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

Ultimate New York Style Cheesecake With Shortbread Crust

Of course, you may want to use our patented Cheesecake Moat for OPTIMAL results, as it helps you achieve a perfect crust and have less cracks in the cake, less sogginess throughout, etc. A springform pan may be used for this cheesecake recipe as well.

Crust:
2 1/2 cup flour, all-purpose
1 1/2 cup butter, softened
1/2 cup sugar
2 large egg yolks
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract

Note: This makes plenty of crust — you may have some leftover, but it’s better to have too much than too little

Filling:
5 packages cream cheese ( 8 oz each)
1 3/4 cups sugar
1/4 cup heavy cream
3 tablespoons flour
2 large egg yoks
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Prepare crust: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and lemon extract until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″ springform pan; keep remaining dough refrigerated.

Bake crust 8-10 minutes ot until golden; Cool. Turn oven control to 475-degrees.

While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Using VERY low speed or a wooden spoon, add cream, flour, egg yolks, eggs and extracts; beat until smooth — do not over beat after adding eggs.

Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.

Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen sides of  the cheesecake pan.

If possible, chill overnight.

Finally —- ENJOY! Nom nom nom…

• 1 2/3 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 5 (8 oz. pkgs.) cream cheese, room temperature
• 1 3/4 cup sugar
• 3 tablespoons flour
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/3 cup sour cream, room temperature
• 1 teaspoon vanilla

Does that not look like the most scrumptious cheesecake ever?

Ok, so different than most recipes, we will not be using a springform pan! Instead we will be using our patented cheesecake pan: the Cheesecake Moat. Trust us, this will help you bake the perfect cheesecake.

Coat the inside of the cheesecake pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.

Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.

Doesn't it look delicious? You too can make your own cheesecake like this - all you need is the Cheesecake Moat!

This is done because a cheesecake isn’t really a normal cake. They can actually be considered more of a torte or custard pie. This means that they’re a bit more fragile than a cake and might not survive the ordeal of being flipped and dropped out of a pan – however gently you might be able to do it.

So for many years, a springform pan was the height of cheesecake baking technology. And yes, there is such a thing as that!

The problem that comes about with that technique is that, due to the nature of the springform pan, water can seep into the cheesecake. There’s a water bath that is used to bake the cheesecake evenly and keep it moist at the same time. Since the springform pan doesn’t close completely outside of the cheesecake, water has a tendency to seep in, no matter how tightly you wrap the cake with aluminum foil.

Well, we’ve come up with a simple yet clever solution. Our engineers thought, “why not keep the water bath separate from the cheesecake?” They came up with the Cheesecake Moat – an awesome invention that allows for the best of all worlds.

There’s a moat, or outer rim that allows for the water bath that bakes the cheesecake evenly. Being contained in this “moat”, the water bath can never, ever seep into the cheesecake. This allows it to bake evenly and not develop cracks.

So many people have been raving about our product that they’ve thrown away their springform pan! If you plan on baking several cheesecakes, it’ll pay for itself in no time. Please check around the rest of our site and see for yourself. Many people love our product and we hope you do too!

So just say no to the springform pan and say hello to the Cheesecake Moat!

The best cheesecake pan that helps you bake the perfect cheesecake!

Chef Rosen says that he’s dealt with all the problems that go along with making a cheesecake, including the usage of a springform pan, and firmly believes that the Cheesecake Moat eliminates all of those problems!

The Cheescake Moat is a pan that allows for an outer water bath that keeps the cheesecake moist, but unlike a springform pan the water doesn’t seep into the cheesecake.

You can easily remove the cheesecake from the Cheesecake Moat as well. You use a springform pan inside of the Moat’s inner 12″ pan. The outer 14″ ring (or moat) is where the water bath resides. When done cooking, you simply remove the springform pan, and voila – the perfect cheesecake!

For more info, check out these posts:

The Problem With Springform Pans In Baking A Cheesecake
How the Cheesecake Moat Helps You Bake The Perfect Cheesecake
How Our Cheesecake Pan Helps Bake The Best Cheesecake

Or click here to order the perfect cheesecake pan today!

Ok, so maybe not, but that slice of cheesecake is worth it, it’s a slice of heaven that thrills your taste buds. And the Cheesecake Moat can help you get it right EVERY TIME.

Some may think we speak in hyperbole, but it’s entirely true. The Cheesecake Moat can help you bake a cheesecake as good as the Cheesecake Factory every time you try. Why pay the exorbitant prices for other people’s cheesecake when you can make you own time and time again? The Cheesecake Moat pays for itself after making just a few cheesecakes.

How does the Cheesecake Moat help me make the perfect cheesecake?

First let’s look at the water bath. Most cheesecakes are baked in a springform pan, inside of another pan filled with water. The water bath is to help keep the cheesecake bake evenly, keep it moist, and to help avoid cracking and souffleing. This water bath keeps things at an even temperature – as water will never get hotter than 212 degrees fahrenheit (or else it will boil – 212 degrees is the boiling point, or 100 degrees celsius). The water bath helps ensure that the outer edge of the cheesecake won’t bake faster than the center. This is what causes sinking and cracks in the cheesecake.

Well, the problem with a standard setup (a springform pan in a water bath) is that no matter how hard you try, water seems to always seep into the cheesecake pan. All springform pans leak, almost by design. Sure, they do a good job of holding the cake together and releasing it when done cooking, but they *cannot* keep water out. This leads to a soggy crust.

The Cheesecake Moat solves this problem by having an outer moat for the water bath. Yes, hence the name Cheesecake Moat. It’s really a very simple yet elegant solution.

More to come soon, but please let us know if you have any questions or have used the Cheesecake Moat and what your thoughts are!

Our own Chef Corky Rosen believes the Cheesecake Moat will become the bakeware of the century, and that it will revolutionize the baking of cheesecakes forever.

The problems with baking cheesecakes are varied. Anyone who has cooked a cheesecake before is painfully aware of the problems that occur in the baking process. All ovens cook unevenly to a certain degree. This causes a cheesecake to brown around the outside, dryness of consistency, the expansion and contraction of the cheesecake can cause large cracks.

The Cheesecake Moat’s unique, patented design creates it’s own cooking environment. The water in the moat area of the Cheesecake Moat is held at 212 degrees. This moist heat is radiated to the inner chamber where you put your springform pan and the cheesecake is kept dry. This will stabilize and insulate the cheesecake from the baking environment.

What this means to you is a perfectly cooked cheesecake every time. We guarantee it and everyone can do it!

Up until now the preferable way of cooking a cheesecake is what we call in a ‘water bath’. This is a method Chef Corky had used for years prior to using the Cheesecake Moat. This method uses a springform pan that holds the cheesecake together. The problem with this method is that all springform pans leak, allowing the water outside the springform pan to get the crust soggy.

If you take a springform pan and submerge it into a water bath, you’ll see the water seep into the pan. This means that at the end of the baking process, you’re left with a cheesecake with a soggy crust, a crust that sticks to the bottom of the pan and you’ll still get some cracking of the cheesecake.

The Cheesecake Moat lets you bake a cheesecake with a rich, smooth, creamy texture throughout. You get a beautiful crust, not a soggy crust you get from a leaky springform pan. The crust does not stick to the pan when you use the Cheesecake Moat.

If you’re tired of cheesecakes that are brown around the outside, that have a dry consistency, that have cracking, that have a soggy crust that sticks to the bottom of the pan…the Cheesecake Moat is a must for you!

As a bonus, when buying a Cheesecake Moat, you’ll get Chef Corky Rosen’s own personal recipe. Combined with the Cheesecake Moat, you’ll be baking your own perfect cheesecakes, time after time.