Comments on: Black Forest Cheesecake

By: Suzanne Belton Shaver

Suzanne Belton Shaver — Sun, 06 Aug 2023 22:38:00 +0000

Sounds delicious! You don’t mention baking in a water bath….not necessary?

By: Amanda Rettke

Amanda Rettke — Sun, 30 Jul 2023 11:51:51 +0000

Hi Colleen-
This Black Forest Cheesecake is based on my Chocolate Cheesecake, which I tested for weeks.
https://iambaker.net/chocolate-cheesecake/
Generally speaking, chocolate cheesecakes are more robust and less sensitive to slight temperature changes compared to traditional custard-based desserts like flan or crème brûlée. The eggs in custards can curdle easily with excessive heat, but in a chocolate cheesecake, the chocolate and cream cheese act as stabilizers, making it more forgiving in terms of temperature fluctuations.

My chocolate cheesecake is meant to have a rich and dense texture. Baking it directly in the oven without a water bath results in a firmer, smoother consistency, which is what I was going for.

If you see a recipe that doesn’t call for a water bath and has a track record of success, you can proceed without it. Using a water bath could change the intended results.

By: Colleen Reidner

Colleen Reidner — Sat, 29 Jul 2023 23:18:47 +0000

Wondering why a bain-marie isn’t used. I’ve made your “regular” cheesecake and love it, so I was surprised that a water bath wasn’t required. I’m making this as I type and I DID use a bain-marie, so we shall see how it turns out.

By: LynBimonte

LynBimonte — Mon, 24 Jul 2023 02:57:40 +0000

Amazing!