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Water Bath For Baking Cakes

cielo304

By cielo304
in Gluten-Free Recipes & Cooking Tips

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cielo304 Newbie
cielo304
Posted

I read that to prevent cracking and promote more even cooking of a cheesecake that you should bake it in a water bath. Has anyone tried this with gluten-free cakes with any success? thanks

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Juliet Newbie
Juliet
Posted

I don't think it's because it's a "cake" that they recommend using a water bath but instead because cheesecake is actually more of a custard that happens to have a little flour added. Flour is such a small part of a cheesecake, I don't even think you normally need xanthan gum and you could use nearly any gluten free flour that you think tastes OK. I have even worked on a recipe for quesadilla salvadorena (a traditional breakfast treat from El Salvador that is sort of a sweet breakfast cheesecake/coffee cake) that doesn't use any xanthan gum or starch, only white rice flour. I don't bake it in a water bath, but if I'm baking it in a large dish and not in individual muffin tins, it normally cracks. If you want to prevent cracking and more even cooking for baked custards, you always want a water bath.

juliela Rookie
juliela
Posted

I bake a lot of cheesecakes and tortes in water baths. I think it keeps them from drying out. I did this before I baked gluten-free. I use a springform pan and usually wrap around the bottom and sides with aluminum foil- just in case any water leaks. Then put the springform pan in the middle of a casserole or baking pan and pour about an inch or so of water around it. Bake as normal.

When taking it out of the oven I usually lift the springform pan out of the water-filled pan and cool- as the water is usually boiling and a little tricky to handle! Good Luck!

Julie

jkmunchkin Rising Star
jkmunchkin
Posted

Hey K! Yeah I do this. I actually have a really great cheesecake recipe. I'm not around this weekend, but you want to make plans to come over and we can make one?

Oh, sorry, it's Jillian. (LOL)!!

cielo304 Newbie
cielo304
Posted
  • Author

i wasn't clear in my question. i don't want to make a gluten-free cheesecake. i want to make a regular gluten-free cake and promote more even baking by using the same principle (water bath) for a regular cake that prevents cracking in a cheesecake. thanks for everyone's help though.

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