![overcooked cheesecake overcooked cheesecake](https://i.pinimg.com/originals/f8/41/05/f841058c31a53d3491a6d52d4f069bf7.jpg)
Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. The aluminum foil wrapped pan is then placed inside a larger baking pan I use a 12 inch cake pan. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The roll of aluminum foil that I use is about 16 inches wide. I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center. In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking.
#OVERCOOKED CHEESECAKE CRACK#
This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature.
![overcooked cheesecake overcooked cheesecake](https://norecipes.com/wp-content/uploads/2021/01/matcha-basque-cheesecake-003-1200x800.jpg)
#OVERCOOKED CHEESECAKE FULL#
Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
#OVERCOOKED CHEESECAKE CRACKER#
In a small bowl combine the graham cracker crumbs, sugar and melted butter.Instructions To prepare the cookie crumb crust The recipe for the Maple Apple Topping on the cheesecake above can be found here: Maple Apple Cheesecake. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy. The aluminum foil still offers a good buffer to the heat. I still recommend that you use the aluminum foil wrap around the cheesecake pan.
![overcooked cheesecake overcooked cheesecake](https://simply-delicious-food.com/wp-content/uploads/2019/04/lemon-curd-cheesecakes-4.jpg)
I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe. Then, you are less likely to splash water onto the cheesecake or inside the aluminum foil. I find it best to pour the boiling water into the pan after it is placed on the rack in the oven. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. Pure vanilla extract is so much better than artificial.