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May 21, 2014 09:07 AM

water bath seeped into

The water from the water bath seeped through into the springform and got the cheesecake wet. It's crustless since I'm using it as a filling for a cake. Is the cheesecake ruined? I really don't have time to run to the store for more ingredients!

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  1. How wet is the cheesecake? Is it falling apart?

    It's too late for this now, but in the future you could put the springform pan in one of those turkey roasting bags instead of wrapping it in foil...I never have water seep in when I do this.

    2 Replies
    1. re: love2bake

      What an interesting idea! Do you close the bag entirely over the cheesecake?

      1. re: love2bake

        The bottom and sides of the cheesecake have a lumpy texture but the top appears to be fine. I tried to scrape the sides off but it looks like the water seeped in pretty far :( I put it in the freezer and that seems to be helping a bit.

        Thanks for the roasting bag idea! I never would have thought of that.

      2. use what you can salvage. you have no extra cream cheese you can whip into the mixture?

        how was this "filling" going to work in the cake? like a typical "filling" between the layers?

        take the soggy part and put on a sheet pan and bake it just like that on -- say -- 300 for a few minutes to dry it out. then add that into the non-affected part. (that may or may not work depending on how this "filling" concept of yours is supposed to work, that is).

        2 Replies
        1. re: alkapal

          I do have extra cream cheese but I need it for the cream cheese frosting. I'm making a red velvet cheesecake cake with two layers of red velvet cake with a layer of cheesecake in between. The whole cake will be frosted with cream cheese frosting. I froze the cheesecake and it seems to be okay but it is a bit lumpy on the outer parts. I could try to separate the soggy part but then I run the risk of the whole thing falling apart.

          I'm just trying to avoid going to the store. With a baby and a 2 year old, that's no easy feat haha Plus, I'd rather not have to buy extra ingredients if I can salvage the cake.

          1. re: bettycrocker5

            i see; i wasn't sure about how the configuration was to be in the cake.

        2. Leave it in the pan, over a rack and let it sit in the refrigerator. It'll be fine (this is from someone who's had that happen far too many times).

          1. I guess you were planning on making it a "layer" of cake, but can you just use it as filling? Line a colander with paper towel, dump out the cheesecake to drain.

            After draining out the water, check if your cheesecake is stiff enough to fill a cake. If it is not, beat it smooth or throw it in the food processor, then cook it again. If it is done... beat it smooth or use FP, then proceed to fill your cake?

            1 Reply
            1. re: jaykayen

              that is what i was wondering about, too - whether that was the original design. apparently, not. but it seems like it would work.