Waterproofing Springform Pans in a Water Bath


Sometimes springform pans leak, and sometimes they don’t when placed in a water bath. I’m not willing to put the work and money into making a cheesecake to have the crust soak up water. I like the results of using a water bath so I’m not giving that step up. I’ve tried wrapping with foil, but unless it’s perfectly wrapped then it can leak. I should probably mention that I’m a terrible present wrapper anyway so it might all just be in my technique… LOL. There are “Cheesecake Moat Pans” you can buy, but I didn’t feel like adding to my already full cabinets. So, I used an oven baking bag; more specifically a slow-cooker liner because that’s what I had in my pantry. I just wrapped around and clipped near the rim and VOILA’!!!! Leakproof. I just popped these two cheesecakes into the oven. I used coconut extract instead of vanilla, but I’m not sure it’s going to be noticeable, and I added a lot. For the crust I used a combination of NILLA wafers, freshly toasted pecans and about 10 wafer-thin coconut cookies. I was scraping the barrel for crumbs to use for my crust since I didn’t have any graham crackers in the house. You can use pretty much any kind of cookie so let your imagination run away with that thought… Mmm 🙂

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