Helping You Bake The Perfect Cheesecake

How to Bake a Perfect Cheesecake in a Springform Pan

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

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