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!
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not attach any website links, your email address, or links through your name with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.