The very best tasting and beautiful cheesecakes are baked in a water bath, but the risk of water seeping in, and the cost of wasted aluminum foil to protect the pan was so high that I didn’t use the water bath method very often, even though I love baking cheesecakes!
So I created the Easy Bath Cheesecake Wrap to replace the aluminum foil method! It is food grade silicone, oven safe to 475F, and of course water proof!! The wrap allows uniform heating from the edges of the pan to the center producing a fabulous creamy texture. The Wrap also helps prevent the egg proteins from heating above 212F, this is helpful in keeping the cheesecake surface from cracking. I want every Cheesecake Baker to be able to bake delicious, beautifully presented cheesecakes using my Wrap and the water bath method easily! So I’m also including my “Secret Tips” and my Basic Cheesecake Recipe. It is helpful to the environment as well- aluminum foil is not biodegradable for approximately 250 years!
Even if you choose not to use the water bath method, springform pans eventually become ‘leaky’ so I recommend using the Wrap to catch the leaks for ANYTHING you bake in a springform pan- no more dripping down to the oven bottom to make a smelly, smoky mess! Save yourself the trouble! Simply wash the Wrap with soapy water or toss it in the dishwasher!