Banoffee Cheesecake

Our answer

The roasting tin in the Banoffee Cheescake recipe is used to make a "bain Marie" or water bath. A pyrex roaster would be fine and a ceramic one may also be fine but generally you fill the roaster with hot water before putting it in the oven so it needs to be one that can withstand this temperature change. The roaster also needs to be big enough to comfortably fit the springform tin, with a little clearance on all sides.

A water bath is used to create a very gentle cooking environment in the oven. This means that the cheesecake will cook evenly and reduces the risk of the cheesecake becoming overcooked, which can cause the cheesecake to have a very dry texture. When you cook in a water bath make sure that you follow the tin wrapping instructions very carefully, as any water entering the tin could ruin the cheesecake.