I have been baking cheesecakes for decades, nearly always in a water bath. I quickly learned that know matter how many layers of foil I used, a leak could still happen. Then one day, while stacking up pans on the shelf to make room for even more pans, I discovered that my loose-bottomed cheesecake pan fit nearly perfectly into my (almost never used but could not be discarded) silicone pan. Hmmm. With a little coaxing I was able to push the one down into the other and, voila, my perfect cheesecake pan was born. I now bake my cheesecakes in a water bath with absolutely no fear of a soggy bottom. Just pull off the silicone pan, run a knife around the edge of the cake, lift up the pan and the side slides right down. I also place a parchment round in the bottom of the pan then slip my long, off-set frosting spatula under it and slide the whole cake onto a serving platter. Beautiful!

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