Comments on: How To Make A Cheesecake Water Bath (Without Foil)

By: Lynn

Lynn — Fri, 03 Jul 2026 19:32:37 +0000

In reply to Matthew wright. Hi, Matthew-- I have never made a cheesecake in a cast iron, so I'm not sure how to advise! If you try it, please report back.

By: Matthew wright

Matthew wright — Thu, 02 Jul 2026 03:56:41 +0000

I’ll have to try this method. In the past I’ve always wrapped my spring form pan with the extra heavy duty extra wide aluminum foil that is sometimes sold at Costco or restaurant supply stores, its industrial strength, I did have a question about using a Dutch oven as one of the larger pans for the Bain Marie. I’ve always avoided doing this even though I own an enormous le creuset pot, since cast iron holds heat but other forms of metal like aluminum and stainless steel conduct heat but do not retain heat, I wondered if cast iron would overcook the edges of the cake because it takes forever to cool down. What has been your experience? Does it make no difference?Thanks, Matthew

By: Lynn

Lynn — Wed, 07 May 2025 18:21:57 +0000

In reply to Scot Parker. Oh man, Scot! That is a TON of work! Definitely use this method next time!

By: Scot Parker

Scot Parker — Tue, 06 May 2025 15:01:38 +0000

I’ll have to give this a try, but I’ve never had my foil leak — I take my square of foil into a dark room, and shine a flashlight behind it. If the light shines though, they’re always the same shape; tiny “c”‘s, which tells me that it’s a manufacturing issue. If the foil passes the test, then I wrap the cheesecake very carefully, never sliding it, but lift and turn. Then I put it into a large turkey roasting pan, and pour in a large carafe of water. The setup turns out to be heavy and clumsy. But when it’s done, how to remove it from this large turkey pan? So, I use a few layers of foil underneath the cheesecake pan, with handles sticking up. I know — so much work, right? Your method is so much easier.