Helping You Bake The Perfect Cheesecake With Our Cheesecake Pan!

The Cheesecake Moat


The Problem With Springform Pans In Baking A Cheesecake Comments Off

Posted on January 17, 2012 by The Cheesecake Guy

We all want to make that perfect cheesecake – the kind you’d buy at The Cheesecake Factory. A mouth-watering cheesecake with that crisp graham cracker crust, with smooth and uncracked surface. A cheesecake that is just the perfect amount of moist and has entirely too many calories, yet you frankly don’t care – after all, you tell yourself you’ll hit the gym to work it off. And you’re going to, right?

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!

 

How the Cheesecake Moat Helps You Bake The Perfect Cheesecake Comments Off

Posted on January 17, 2012 by The Cheesecake Guy

Mmmm… cheesecake. If you love cheesecake, you’ve come to the right place. Whether you’ve tried to make the perfect cheesecake but it never seems to come out quite right, or if you’re looking to avoid the high cost of cheesecakes and want to start making your own – the Cheesecake Moat is for you.

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.



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