Helping You Bake The Perfect Cheesecake

Using a Cheesecake Moat, Not A Springform Pan 0

Posted on January 16, 2012 by The Cheesecake Guy

Are you looking for a springform pan or a cheesecake pan? Either way, we have something better for you. The Cheesecake Moat helps you bake the perfect cheesecake, every time. The Cheesecake Moat prevents the crust from getting soggy. It’s all one pan that lets the water bath be in a separate “moat” rather than being able to seep in from the bottom, as it tends to do with standard springform pans.

A yummy cheesecake made with our cheesecake pan - NOT a regular springform pan.

We really believe that it’s the best way to bake a cheesecake and we’ve tried everything! Check it out today – it’s the perfect cheesecake pan!

Time To Bake Some Cheesecake in 2012! 0

Posted on January 03, 2012 by The Cheesecake Guy

We ain’t dead, just haven’t been posting for a bit! We’re going to have to work overtime on the workouts to drop all the weight we put on from cheesecake over the holidays. But damn, it was worth it! You can look forward to all sorts of news, reviews, posts, recipes and more about cheesecake baking.

How to Bake a Perfect Cheesecake in a Springform Pan 0

Posted on June 24, 2011 by The Cheesecake Guy


The Perfect Cheesecake

When baking a cheesecake, using a springform pan is the way to go. They make the process so mush easier! From removal to transfer and cutting to cleanup, the springform pan allows your cheesecake to slide out from the walls of the pan while still sitting on the bottom.

Springform Pan

In order to achieve that professionally baked appearance, one of the most common methods is the use of a water bath. This is where bakers will wrap the springform pan in foil and place it inside another pan holding water. The practice is great because having the water surrounding the cake in the oven creates a high moisture environment and bakes the cheesecake evenly, preventing cracks, dryness and browning of the sides.

Cheesecake Baking in a Water Bath

There is a problem, however, with using a springform pan in a water bath like this, and that is leaking. Water sometimes seeps into the springform, even if it’s wrapped in foil. When water gets into the springform pan, you’ll be left with a soggy crust and mushy cake.

A Soggy, Ruined Cheesecake

A Solution has been found! We’ve discovered the Cheesecake Moat. This great creation has helped even the most inexperienced bakers create the prefect cheesecake, every time! The idea behind the cheesecake moat is simple. It provided you with the water bath method but offers a built-in pan that you can place your springform pan into to get that same creamy professional effect for your cheesecakes at home. This extra pan keeps the water and your cake separate while still creating that moisture and evenness throughout the baking process. Once your cake is finished, just remove the Chessecake Moat from the oven and remove your springform pan from the Cheesecake Moat. Perfect! Tend to your cheesecake as usual and be amazed by the perfection on your plate!

Order your Cheesecake Moat today!

The Cheesecake Moat

Learn more at!

The Problem With Springform Pans In Cheesecake Baking – Solved. 0

Posted on February 05, 2011 by The Cheesecake Guy

The Cheesecake Moat is something we’ve valued for a long time here at The Cheesecake Blog. They have a new post about the problem with springform pans. It makes sense, as water tends to seep into springform pans, ruining the crust by making it soggy. The Cheesecake Moat solves this problem by separating the water bath from the cheesecake mix itself. Who’d have thought that in this day and age the term ‘moat’ would be brought back into regular usage? In any case, this moat isn’t filled with alligators or flesh-eating fish, but it *will* help us bake a cheesecake evenly and thoroughly. For the full scoop, head on over to Cheesecake Moat.

Enter The Realm Of Chocolate Cheesecake Heaven With Nigella Lawson 0

Posted on January 12, 2011 by The Cheesecake Guy

The highly renowned queen of food porn, Nigella Lawson, shows us how to enter the realm of chocolate heaven. How so? By fusing the world of chocloate and cheesecake and baking the most beautiful chocolate cheesecake! Here’s the teaser image:

First, the crust. It’s a basic graham cracker crust with a chocolate base. This entails a tablespoon of cocoa and a half stick of butter, whirred together with the mashed graham crackers. The damp crumbs are mashed into the bottom of a cake tin to form the base. Slap that crust in the freezer to let it chill a bit.

Then on to the cheesecake mix. You’ll need two and a half packets of cream cheese. These should be at room temperature or the cheesecake won’t be as smooth. The recipe also includes 3/4 cup of sugar, custard powder, three whole eggs, and 2/3 cup of sour cream.

Now, to make it chocolate she says you need two things: 1. A half teaspoon of cocoa dissolved in hot water 2. Melted bittersweet chocolate (6 ounces) which is folded into the cheesecake mix.

In a bit of Zen Buddhist baking philosophy, she states sagely that, “Everything gives way to chocolate…it’s the natural order of things.”

Then you cook the whole concoction in a water bath, with one tin inside of a larger pan that has the water in it.

This is the one stage that always seems awkward to us. Most people use a springform pan, but even when wrapping it in aluminum foil, water still has a tendency to get inside and make the crust soggy.

We like to use something called the Cheesecake Moat. The Cheesecake Moat is a pan made specifically for, you guessed it, cheesecake! It’s sort of a double pan that lets you keep the mix separate from the water bath and maintains that moist, even baking environment needed to bake the perfect cheesecake. In any case, this isn’t a slight on Nigella’s recipe, just an observation and something we like to do differently.

Finishing up, however, you bake the cheesecake at 350 degrees for about 45 minutes to an hour.

The results? Decadent and drool-inducing.

Here’s the full video walkthrough:

For more of Nigella’s succulent creations delivered in her sultry way, click here.

Slow-Baked New York Cheesecake – Tammy’s Recipes 0

Posted on January 11, 2011 by The Cheesecake Guy
Tammy’s Recipes shows how to do a delectable slow-baked New York Cheesecake. It sounds (and looks) amazing. She says it’s the best cheesecake she’s ever made, and from the pictures, who are we to argue?
This dense, creamy New York cheesecake is easy to make and turns out perfectly every time! No air bubbles, no excess browning — just the best cheesecake ever!
She says it’s a very easy recipe and it uses the Cheesecake Moat. The recipe was created by Chef Corky Rosen and is included with the purchase of a Cheesecake Moat. The post says the recipe can be done with or without the Cheesecake Moat pan.
Only 20-30 minutes of prep time is required and 3 hours of cooking time.

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