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Smooth, Creamy Cheesecake

For a silky-smooth filling, omit the starch and bake in a water bath until the edges are set but the center jiggles

by Rose Levy Beranbaum

Rose Levy Beranbaum's favorite style of cheesecake is more custard than cake, set by eggs rather than by starch. In this article she explains how she makes them, from choosing the right size of pan to making a crushed cookie crust, preparing the filling, and baking in a water bath. You'll also learn how to unmold a cheesecake without breaking it.


From Fine Cooking 35, pp. 64-69
October 1, 1999

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