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I don't like using a water bath when I make some of my cheesecakes. I have used heavy aluminum foil and bring this up the sides to about 1/2 the side of the pan. The water comes up about 1/4 the way up the sides of the pan. When I remove the foil after baking, I see some of the spray I used for the pan, in the bottom of the foil and later in the fridge, I say some of the butter from the crumb mixture or perhaps more spray in my fridge shelf where I placed the pan to cool overnight. What am I doing wrong?? I switched to an expensive springform pan that is suppose to be dripless. So whats happening. Do I need to do something else?? Or fix what I am doing.......
Thank You,
Sincerely,
Joann
baker
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joann
09-03-2005 @ 7:04 PM
