A Funny Story from Vacation in Hope!
Aug 31, 2010 | From the kitchen of Rose
I just have to share this with all of you!
Last night I made a cheesecake I'm testing for the next book to bring to a birthday dinner party at my friends the Meneguses tonight. I covered it tightly (thank goodness) with plastic wrap and set it in the downstairs fridge. When I went to admire it this morning, to my horror I saw that the cake pan was sitting in a pool of water! My first thought was that somehow, magically, horrifyingly, the cheesecake had lost all of its moisture. But then I saw a little pool of water on top of the plastic wrap. I tasted it and it did not taste like cheesecake but rather like the spring water that I had filled the water container with and set on the rack above the cheesecake not expecting it to drip slowly through it's spout.
How ironic that after having baked the cheesecake in a water bath, protecting it from absorbing water by placing the pan in a silicone pan, it then was exposed to water from above during chilling.
Luckily I had used a new Wilton springform that has such a tight seal none of the water leaked into the ladyfinger-lined bottom. I think it didn't. I'll know for sure tonight!
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Rose Levy Beranbaum in reply to comment from Judy
09/10/2010 11:52 AM
thank you judy! but the book is not out of print. in fact jessica's biscuit carries it year round.
but i'm so glad you have this book and made the effort to get it.
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Judy
09/10/2010 03:00 AM
Dear Rose,
I am so excited to hear that you have a new book in the works!
I recently acquired a copy of your Christmas Cookies book which took me some time to get as it was Out Of Print but it was worth all the effort.
It is the best cookie book in my collection. Thank you so much sharing all your skills with us.
I plan to keep all your books as heirloom gifts for my children.
Warmest regards,
Judy
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missyjean
09/01/2010 06:54 PM
Mine is too, Anne. I am so looking forward to it
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hector in reply to comment from Zach Townsend
09/01/2010 03:24 PM
Zach, your explanation on the logistics of the condensation are exactly stolen from my thoughts.
well, of course, if you are using a traditional springform pan. i am starting to use bundt pans now for cheesecakes. stay tuned.
http://myyellowkitchen.com/2010/09/01/coconut-10-cheesecake-page-250-–-worlds-first-bundt-cheesecake/
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Anne in NC
09/01/2010 02:58 PM
So glad your cake was not moisty!!!
Ooooh, a new book!!! This is VERY exciting news!! Is my breath bated? Mais oui!!!
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Zach Townsend
09/01/2010 02:03 PM
That's too hilarious, but at the same time I can feel what you must have felt when you first thought it was an issue with the cake itself. Glad to hear of Wilton's new pan and would like to know more details when available.
I also sit a dinner plate on top while cheesecakes are firming up overnight in the fridge. I turn the plate over so that it domes on top of the cake. Any condensation from the cooling cake collects on the plate but the sloping sides allows the condensation to run down and away from the top of the cake, whereas with plastic wrap, I've always found it to drip back onto the top of the cake.
Zach
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Hector in reply to comment from Bill
09/01/2010 01:31 PM
A rubber band works, also a dinner plate over the plastic wrap or a 10" cake pan over the plastic wrap.
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Vicki B
09/01/2010 11:20 AM
New book? Fantastic! Now the HCB'ers will have something to do after we finish Heavenly Cakes!
Will be on the lookout for this new springform pan.
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Bill in reply to comment from Rose Levy Beranbaum
09/01/2010 10:37 AM
Rose, Rose, Rose, there you go...teasing us with the new book! LOL. Funny story. These things happen though. I always cover my cheese cakes with plastic wrap, but then put a rubber band around the top rim of the spring form pan and pull the plastic wrap tight...no marring of the top crust, and keeps it's seal.
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Rose Levy Beranbaum in reply to comment from suvir saran
09/01/2010 12:39 AM
thank you suvir! no the water didn't leak in and it was perfect!
a fellow chef from turkey sent me a wonderful photo of me and the Bats at the CIA pastry conference which i'll share very soon on the blog.
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suvir saran
09/01/2010 12:24 AM
And did the water leak into the cheesecake?
This is so funny..
you have a way around telling stories... you would make dear Michael Batterberry proud.
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missyjean
08/31/2010 04:43 PM
New book? COOL!!!!
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Rose Levy Beranbaum
08/31/2010 12:51 PM
i remove it so that it will cool faster at room temp. during the first 1-2 hours. right now it is sitting over the top or the cake in the frig. i really don't like using plastic wrap bc unless you're really carefully it dips down and attached to the top crust marring it.
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Hector
08/31/2010 12:48 PM
Why remove the silicone pan? I leave it in place while in the fridge!
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Pesto Perfect
My Heart Goes out to Hector