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!

 



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