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Water Bath For Banoffee Cheesecake

Asked by BTucker. Answered on 5th April 2021

Full question

I had trouble sealing the springform tin and followed the suggestion to not use the water bath. It worked perfectly at 150C and for 1 hour and 10 minutes. It occurred to me that another method would be to use the 23cm springform tin inside a 25cm plain tin with the latter in the water bath. Do you have any thoughts on that?

Image of Nigella's Banoffee Cheesecake
Photo by Lis Parsons
Banoffee Cheesecake
By Nigella
  • 14
  • 2

Our answer

Nigella's Banoffee Cheesecake (from KITCHEN) is a baked cheesecake and Nigella tends to prefer to use a water bath as it cooks the cheesecake very gently and evenly and gives a very smooth, tender texture. Baking the cheeecake without the water bath can lead to a much firmer texture and can also sometimes cause the cheesecake to split on the top as it cools.

Putting the springform inside a larger one before putting it in a water bath is an intersting idea, though we suspect then you would need to wrap both tins to prevent water from coming in. We also wonder if the cooking time will then be very long as the cheesecake batter will be insulated from the heat of the oven. Wrapping the tin is slightly fiddly but use 2-3 layers of food wrap if necessary, turning the tin slightly so that the layers are slightly overlapping rather than on top of each other, and the same with foil, scrunching the foil to form as tighter seal as possible.

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What 1 Other has said

  • Thank you for your response; the cheesecake was firm, but not overly so, and there was no splitting of the top. I've just made another with a tablespoon of instant coffee added to the pulped banana; before I knew otherwise, I thought "banoffee" was an abbreviation for banana and coffee!!

    Posted by BTucker on 5th April 2021
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