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.
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.
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!