Re: Sour cream Cheesecake disaster

I think she boiled the water in a teapot and there was plenty of water the
pan went into a roasting pan.

Also the filling ingredients were sitting on the counter for an houror so
before mixing.



"Vox Humana" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
>
> "Cliff Hartle" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> > My wife attempted to make this cheesecake from Alton Brown:
> >
> >
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17885,00.html
> >
> > We followed all the directions with the hour of baking opening the door
> for
> > 1 minute and then closing the door and letting it sit in the oven and
> after
> > sitting in the frig for at least 12 hours we cut the cake.
> >
> > Well I should have known something was not going to be right because the
> top
> > of the cheese cake just didn't look done.  It seems pretty solid when I
> took
> > it out, but at cutting time we realized that the center of the cake was
> > barely the consistency of pudding.
> >
> > Has anyone else baked this cake?
> >
> >
>
> I haven't baked that one.  Did you pre-heat the water bath as directed?
My
> first thought, even before looking at the link, was that the cake wasn't
> baked long enough due to 1) the ingredients were too cold to start with;
2)
> the oven temperature was incorrect due to the oven not being calibrated;
3)
> the water bath wasn't hot enough to begin with.  I generally use deep, 12
> inch skillet that I fill with water and bring to a boil on top of the
stove.
> I put the cheesecake in the pan and then put it all in the oven.  An
> alternative is to put the cake in the pan, put it all in the oven and then
> fill it with boiling water.
>
>