Science Fair is over in TWO WEEKS!

Augh! I cant wait! Wish me luck! All I have to do is set up my board and I will be done. Lets hope I get a good place. But all of my other friends are doing reallllyyy good too. CANT WAIT!

<3 Until soon!
~LaurenPS

Intro

Hello! This is my Science Fair blog, and my science project this year is about cheesecakes. I have to make 4 cheesecakes. 2 using the water bath method (see http://thecookingscience.blogspot.com/2012/10/cheesecakes.html for water bath method) and the other 2 using no water bath. The question I need to find the answer to is; Which way is more productive? The water bath method? Or the original method?


Well time to log off

Until next time

Cheesecakes

Ever heard of the water bath method? Well, if not, it is a much more preferred way of baking a cheesecake. It isn't just for cheesecake, its also for custards and souffles. The reason why these desserts are baked using a water bath method is because when you put the tub of water in the oven with the cheesecake (souffle or custard), it will start to evaporate. Soon the oven with become humid, creating a nice place for a cheesecake (or other dessert) to cook correctly and thoroughly.  I would recommend this method for sure if you don't want any cracks in your dessert because this method keeps it moist while slowly cooking. The reason this is needed is because these type of desserts require gentle baking unlike an ordinary cake. Make sure the water is not above the boiling point when you put it in the oven.
(P.S. if you need a good recipe, I would recommend going to JoyOfBaking.com)

Until next time...
-Lauren