I have been happily and successfully baking with Rose’s books since my teen years but I am posting in this forum for the first time. I humbly apologize if the call to join a community as prompted by need for advice is in poor form.
I am in love with the taste and texture of the Cordon Rose cheesecake, but have had the same problem with the water bath all three times I’ve baked it. Although I use two layers of heavy-duty foil between the springform pan and water bath, I end up with water in the bottom of the cheesecake - enough to cause the bottom of the “cake” to be soft and mushy. Much of the water drains when I unmold the cheesecake, but by that time, the damage is done. I’ve rolled this over in my mind without resolution.
I use a pan for the bath that is lower than the cake pan. I keep the water level below batter level. I use very hot tap water for the bath. I also drain any water from the sour cream before adding it to the batter. By the way—is “batter” the correct word for this mixture?
I thought that perhaps the water was evaporating, then condensing into the cake, but that doesn’t seem entirely logical to me. My most recent thought was that the “dull” side of aluminum foil is more liquid permeable than the “shiny” side (I’ve been using the foil “shiny-side-in,” mostly out of irrational habit), an idea that also does not strike me as reasonable.
It would be great if I could see this issue resolved. It’s a top-notch recipe that I’d like to be able to use repeatedly.