I have the secret ingredient for the perfect cheesecake and it is not an edible ingredient. In fact, it is not even something you may have on hand but I would not feel right keeping it to myself so I am sharing what it is. It is the cheesecake moat! Have you ever heard of such a thing? I thought maybe it was a gimmick, because let’s be honest, I do fall for my share of kitchen gimmicks and do-dads. But…this is the real deal. I made you a quick video below so you can see what it looks like in action! Cheesecakes often need to be wrapped in foil and placed in larger roasting pans, filled with water to create water baths. This is important for more even baking and less cracking. The problem is the foil. No matter how well wrapped, it always leaks some water into the springform pan. If you’re smiling right now you know exactly what I am talking about. This pan, eliminates all of that foil wrapping hassle and the possibility of water ruining your perfect cheesecake. How? Well, the pan is created with a separate area for the water and a completely different compartment to insert your cheesecake pan. It is basically genius! Of course, the good old foil way will still produce a beautiful cheesecake but if you are a cheesecake connoisseur, you need this pan. P.s.-I am not being paid or credited by the cheesecake moat company for this review. They do not even know I wrote it, I just happen to truly love this pan and wanted to share!
I bought my cheesecake moat on amazon:
My Video…..
Here is my favorite cheesecake recipe, too!
- Crust:
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
- Cheesecake:
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
- Cheesecake:
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
Adapted from Juniors
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