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!

Say Goodbye To The Springform Pan and Make The Best Cheesecake! Comments Off

Posted on January 23, 2012 by The Cheesecake Guy

Most people bake cheesecakes using a springform pan. The springform pan is a pan that that has a clip on the outside that lets you “open” the pan up when the cheesecake is done baking. The purpose with it is to be able to just remove the pan from the outside – not to flip the pan over in order to remove the cheesecake.

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!



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