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If you love Cheesecake as much as we do you might also consider the Cheesecake Moat

Mmmm... cheesecake. If you love cheesecake, you've come to the right place. Whether you've tried to make the perfect cheesecake but it never seems to come out quite right, or if you're looking to avoid the high cost of cheesecakes and want to start making your own - the Cheesecake Moat is for you.

Our own Chef Corky Rosen believes the Cheesecake Moat will become the bakeware of the century, and that it will revolutionize the baking of cheesecakes forever.

The problems with baking cheesecakes are varied. Anyone who has cooked a cheesecake before is painfully aware of the problems that occur in the baking process. All ovens cook unevenly to a certain degree. This causes a cheesecake to brown around the outside, dryness of consistency, the expansion and contraction of the cheesecake can cause large cracks.

The Cheesecake Moat's unique, patented design creates it's own cooking environment. The water in the moat area of the Cheesecake Moat is held at 212 degrees. This moist heat is radiated to the inner chamber where you put your springform pan and the cheesecake is kept dry. This will stabilize and insulate the cheesecake from the baking environment.

What this means to you is a perfectly cooked cheesecake every time. We guarantee it and everyone can do it!

Up until now the preferable way of cooking a cheesecake is what we call in a 'water bath'. This is a method Chef Corky had used for years prior to using the Cheesecake Moat. This method uses a springform pan that holds the cheesecake together. The problem with this method is that all springform pans leak, allowing the water outside the springform pan to get the crust soggy.

If you take a springform pan and submerge it into a water bath, you'll see the water seep into the pan. This means that at the end of the baking process, you're left with a cheesecake with a soggy crust, a crust that sticks to the bottom of the pan and you'll still get some cracking of the cheesecake.

The Cheesecake Moat lets you bake a cheesecake with a rich, smooth, creamy texture throughout. You get a beautiful crust, not a soggy crust you get from a leaky springform pan. The crust does not stick to the pan when you use the Cheesecake Moat.

If you're tired of cheesecakes that are brown around the outside, that have a dry consistency, that have cracking, that have a soggy crust that sticks to the bottom of the pan...the Cheesecake Moat is a must for you!

As a bonus, when buying a Cheesecake Moat, you'll get Chef Corky Rosen's own personal recipe. Combined with the Cheesecake Moat, you'll be baking your own perfect cheesecakes, time after time.

If you love Cheesecake as much as we do you might also consider the Cheesecake Moat

Mmmm... cheesecake. If you love cheesecake, you've come to the right place. Whether you've tried to make the perfect cheesecake but it never seems to come out quite right, or if you're looking to avoid the high cost of cheesecakes and want to start making your own - the Cheesecake Moat is for you.
Our own Chef Corky Rosen believes the Cheesecake Moat will become the bakeware of the century, and that it will revolutionize the baking of cheesecakes forever.
The problems with baking cheesecakes are varied. Anyone who has cooked a cheesecake before is painfully aware of the problems that occur in the baking process. All ovens cook unevenly to a certain degree. This causes a cheesecake to brown around the outside, dryness of consistency, the expansion and contraction of the cheesecake can cause large cracks.
The Cheesecake Moat's unique, patented design creates it's own cooking environment. The water in the moat area of the Cheesecake Moat is held at 212 degrees. This moist heat is radiated to the inner chamber where you put your springform pan and the cheesecake is kept dry. This will stabilize and insulate the cheesecake from the baking environment.
What this means to you is a perfectly cooked cheesecake every time. We guarantee it and everyone can do it!
Up until now the preferable way of cooking a cheesecake is what we call in a 'water bath'. This is a method Chef Corky had used for years prior to using the Cheesecake Moat. This method uses a springform pan that holds the cheesecake together. The problem with this method is that all springform pans leak, allowing the water outside the springform pan to get the crust soggy.
If you take a springform pan and submerge it into a water bath, you'll see the water seep into the pan. This means that at the end of the baking process, you're left with a cheesecake with a soggy crust, a crust that sticks to the bottom of the pan and you'll still get some cracking of the cheesecake.
The Cheesecake Moat lets you bake a cheesecake with a rich, smooth, creamy texture throughout. You get a beautiful crust, not a soggy crust you get from a leaky springform pan. The crust does not stick to the pan when you use the Cheesecake Moat.
If you're tired of cheesecakes that are brown around the outside, that have a dry consistency, that have cracking, that have a soggy crust that sticks to the bottom of the pan...the Cheesecake Moat is a must for you!
As a bonus, when buying a Cheesecake Moat, you'll get Chef Corky Rosen's own personal recipe. Combined with the Cheesecake Moat, you'll be baking your own perfect cheesecakes, time after time.