Helping You Bake The Perfect Cheesecake With Our Cheesecake Pan!

The Cheesecake Moat



How Our Cheesecake Pan Helps Bake The Best Cheesecake Comments Off

Posted on February 15, 2012 by The Cheesecake Guy

The Cheesecake Moat works wonders for baking cheesecakes for a very simple reason: it keeps the water bath separate from the cheesecake itself.

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!

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!

 



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