For the past few years I've been making pumpkin cheesecake for Thanksgiving. This year I'm making it for a pre-holiday gathering, and I wanted to know if any of your readers have had experience (and success) with putting a bowl of water below the pan rather than using a water bath.
The water bath is so cumbersome, and I'd like to avoid it, but not at the expense of the cheesecake.
Sent by Ariel
Ariel, we have made cheesecake without using a water bath, but we can't speak to this recipe directly. Readers, what are your experiences in using (and leaving off) the water bath when baking a cheesecake?
Related: Recipe Review: 2 Minute (Microwaved) Lime Cheesecake
(Image: Romulo Yanes for Gourmet)