No matter how gradually it's allowed to cool, gravity wins every time..:(
Hope someone will offer a solution...thanks in advance,
I just recently got my mom's cheesecake recipe , its 3 packages cream cheese , 1 cup sugar , 1 tsp vanilla and 5 eggs ... she says not to use room temp eggs ... and she never uses a water bath of any kind and her cheesecakes are always perfect... I can't seem to keep mine from collapsing ... thats why I searched and found this forum... could she be wrong on the egg count ? I have read several recipes here one that actually calls for cream ( I am assuming heavy cream ) that I want to try .... but egg issue has me confused mom is 78 ..and she verbally dictated the recipe to me over the phone from memory ... but I trust her LOL she is a proffessional baker :) she has been one for 60 years .....
regarding the water bath
i saw on tv that they put the springform pan into another bigger pan and that went into a water bath, i use the turkey roaster to put them in and it's perfect-no water leakage.-
my question is for mini cheesecakes is the pan of water in the bottom prevents them from falling?
I got the do not beat to much, part
The pan of water moderates the temperature of the cheesecake. Without it, the outer edge tends to over cook and become crumbly. Also by moderating the temperature of the cheesecake, it limits oven spring to a degree. Not as much lift so not as much fall.
But really, a cheese cake should fall some. Cheesecake should have a density to it. While something lighter and airy and taller has some appeal of it's own, it's something different from cheesecake. imho.
Cooling down in the oven, heat off for an hour. Still some lift left. After the full chill, it will be just above the rim of the pan. Run a knife around it, invert it out and plate it.
I gave up on spring form pans. I use a slicone cake pan. No need to worry about leaks at all.