Erin C

October 5, 2019 at 9:21pm

I'm making my very first cheesecake for my husband's 40th birthday! I have cake strips (and LOVE them!) but so many websites talk about the water bath. The cake strips seem like they would be so much simpler and do a great job of making sure the outside doesn't cook too fast relative to the inside. But does the water bath work better? Like does it create additional steam in the oven, leading to some desired characteristic? TIA! Huge KAF fan!

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