1 - I usually make this cheesecake in the oven above a pan of water at 350 for 45 minsI want to try baking it in a water bath this time to see if it cooks a little more evenlyWould I need to let the water heat up with the oven, or cook it longer or anything?2 - I plan on making muffins this weekend from a recipe I just foundIt calls for whole milkI just bought 2% at the store and was wondering does it really make a difference on which kind I use? (so I don't have to go buy more milk, lol)
is this your truck or the company's if it is the company's forget it if it is yours, by all means if you plan to get paid for the use
It is 100 air mile radiusNot 150.
Wrap the bottom and up the sides of your pan with a double layer of aluminium foil (to prevent water leaking into your cheesecake) Bring a kettle of water to the boilPut a roasting pan big enough to hold the cheesecake pan on the oven rackSet your prepared cheesecake in the roasting pan that is on the oven rackCAREFULLY pour the boiling water into the roasting pan being extra careful not to let any water splash into the cheesecakeCarefully slide the oven rack into the ovenFollow the recipe for cooking temperatures and times+++++ You can use 2% milk in your muffinsThey may suffer a bit in the taste department (fat is flavor and the fat in whole milk will contribute flavor), but they will still work with a lower fat milk
