Looking for cheesecake water bath ideas

[spinbaby]

I'm volunteered to make half a dozen cheesecakes for an event. I've done it before, and it's no big deal because you can make them ahead of time and just put them in the freezer like so many hockey pucks.

The thing is, though, that every cheesecake is baked in a springform pan in a water bath. This means that every cheesecake requires two large sheets of aluminum foil to protect the pan before putting it in the water bath. I'm looking for a method that's not quite so foil intensive. It's occured to me that a silicon pan might work, but I haven't found one large enough for a cheesecake. What I really need is a kind of a silicone shower cap for the springform pan.

[hippywife]

1. This is the standard recipe at my house

and I never bake it in a water bath. :hi:

http://www.joyofbaking.com/Cheesecake.html

[grasswire]

2. If you baked them successively you could re-use the foil.

I don't use a water bath for my best cheesecake, but I do use a square of foil to cover the bottom and up the sides.

A silpat shower cap for baking. What a great idea you have!

[NashVegas]

3. Agreed

As long as you were careful to not tear it.

[spinbaby]

4. It takes me two squares of foil

And I usually manage to get a hole in at least one of them. Either I buy cheap foil or I'm just not very good with foil.

I've been poking about on-line and they do make a round 10" silicone pan. It's not springform, but should be easy enough to get a cheesecake out of.

[housewolf]

5. I make wonderful cheesecake without putting the pan in a water bath

For a while, a few years ago I had a small business selling several different flavors of cheesecakes. One year, for Valentine's Day, I think I had 14 cakes to deliver to a single location - needless to say, my oven was heavily in use baking cheesecakes for a few days ahead of time.

I never baked cheesecake inside a water bath. Instead, I put a pan of water in the bottom of the oven and bake the cheesecake at a slow temp (like about 300 degrees)for about an hour. I made a light, smooth cheesecake, not a NY-style heavy and dry style cheesecake. People loved them and still rave about them years later.