Why Use a Water Bath?
Water baths surround your dessert, reducing the direct heat hitting the pan or ramekin. This water provides a more gentle baking time for fragile desserts. The water that evaporates also provides a higher humidty level in the oven. This humidity will help keep the surface of your cheesecake or custard moist, and will reduce the risk of cracking. How to Make a Water Bath? 1) Prepare your recipe and preheat the oven as called for. 2) Boil water on the stovetop or in an electric kettle. 3) Place your cake pan or ramekin inside a large roasting pan (preferably one with handles). 4) Place the roasting pan in the oven. Fill the pan water until it is half the height of the cake pan. It is important to add the water after the roasting dish is in the oven. Attempting to move a pan filled with both boiling hot water and your dessert can result in disaster or injury. Once your baking is complete, remove the cake and leave the water bath in the oven until it is cool. Using Springform Pans with a W
