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I have made a few cheesecakes but every time the crusts become soggy from the water bath. I'm planning to make one this thanksgiving but want to make a perfect crisp crust. I have already tried tinfoil and I can just not get it to work. I was thinking that maybe a silicon cake pan could go around the spring form pan to keep the water out. Would this work?? 
 

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I have already tried tinfoil and I can just not get it to work.
Look for the extra wide stuff made for the bar-b-que. I think it's around 18" and quite a bit thicker. Fold that up around the edges of your pan and it won't leak. Trying to interlock the edges of the regular width foil is futile. BTW, I assume you are pre-baking the crust? Keep in mind too that a cheesecake is not really a cake - it's more of a custard. As laurenlulu said, keep the temperature down around 200-225 or so.
 

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If the crust becomes soggy after baking in a water bath, it's the spring form pan you're using. It has a leak.

A water bath is used when baking cheesecakes to insure even temperature throughout.

The oven is heating the water which in turn cooks the cheesecake evenly. Think Creme Brulee.

Cheesecake baked in an oven with no water bath MAY sometimes bake unevenly. One side rises faster then the other and the cake will sometimes crack from to high a heat.
 
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