100 calorie high fiber choclate muffin?
I have made cheesecakes in a springform pan without a water bath and they crackI have made cheesecakes in a springform pan and put a pie plate/small bowl of water on the next rack below the pan to create steam while bakingWorks well and no leaking!
I never use a waterbath when I make cheesecakesYou just have to keep a close eye on it's doneness and turn the oven off when the cheesecake is still slightly jiggly in the middleI then leave it in the oven with the door ajar for another 30 minutesThen remove from oven and refridgerate when cooledThis usually prevents any cracking of the cake top.
Good Eats Cheesecake Episode
I bake my cheese cakes in regular cake pans and use a water bathThe cheese cake should have a little flour or cornstarch in it, so you can freeze it solid after it's baked(And make sure the pan is WELL sprayed with pan spray - like Pam) Once it's frozen hard/solid, you can use a hand torch to heat up the outside of the pan, or the flame from a gas stove (be careful!) or even dip it in some hot waterDump the cheese cake out onto a cake board or plate, then flip it over onto the serving plate It sounds a bit scary, but it's much easier than fooling with a springform panAnd I have probably made at least a thousand cheese cakes.
I hate to say this, but just buy themMy mother eats these too, and I bake and cook alotI cannot get all the fiber and protein in them with the same textureI have tried a ton of times and they are just mealy or yuckyI must have spent $100 just trying to make them to no availThe price is steep because they have made a good recipe that is hard to duplicate with all the nutritional value.
