Cross post...Cheesecake disaster
My cheesecake looks borderline burnt on the sides. It has a dark dark dark dark crust, but I only put the graham crackers on the bottom. I am no sure what happened. I put a pan of water on the bottom shelf and cooked it at 325 for 1 hour. It is so dark looking on the sides that it looks like it has a graham cracker crust going all the way up, but it doesn't. Does the quality of the springform pan make a difference? Does a light pan vs. a dark heavy one impact the way it cooks. I was attempting to make a layered pumpkin cheesecake (vanilla on the bottom and pumpkin on top) Can someone tell me what to do because I am about to go and get ingredients to start all over again in the quest for a perfect looking cheesecake.
No, the darkness of the springform pan doesn't matter when you are cooking a cheesecake. I think that your results are coming from the fact that you didn't put the pan in a water bath. If you're worried about getting water in the springform, then double coat the pan with heavy-duty aluminum foil (I foil mine all the way up to the top) and then put it in the water bath. The density of the water creates a softer heat, which is what most cheesecakes require.
I've also covered ugly cheesecakes with ganache....