Helping You Bake The Perfect Cheesecake

The Problem With Springform Pans In Cheesecake Baking – Solved.

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.

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