5 Responses to “Marbled Cheesecake, also known as…”

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   Maci — December 30, 2008 at 2:33 pm

   I too didn’t have a pan big enough for a water bath. I just cooked it for 1 hour and 30 minutes and then let it cool on a wire rack for 30 minutes. I didn’t even cool it in the oven. I haven’t tasted it yet, so I don’t know if it turned out ok…but it looks just like my other that I made.
   Hey if it tastes good who cares what it looks like?!

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   Joelen — December 30, 2008 at 3:03 pm

   Regardless of how it looks, it’s the taste that matters! My cheesecakes look similar when I don’t do a water bath. Another idea with cheesecake is to make cheesecake truffles with leftovers (that is, if you even have any!) 🙂

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   Dolores — December 30, 2008 at 8:06 pm

   If you get an answer to your cake running over problem would you mind sharing it? I had the same problem, despite the fact my pan met Dorie’s requirements. I’m also curious where I went wrong.

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   Steph — December 30, 2008 at 11:37 pm

   I’ve had similar problems, especially with the cracking, which I believe is from cooking too long. Once I started taking cheese cakes out based on time and not appearance the problem went away. I think a lot of cooking still takes place from the internal heat…just a theory…BTW, great marble effect on your cake!

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   CB — December 31, 2008 at 3:54 pm

   Aawwww poor little cheesecake. To be honest I am not sure why your cheesecake fell but I know when I make cheesecake mine always bakes more evenly when I use a water bath also if the internal temperature reaches 160F (don’t quote me) it starts to make the cheesecake crack. Maybe next time don’t bake it as long? Either way taste is the most important IMO. 🙂
   Clara @ iheartfood4thought

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