Baked Chocolate Cheesecake—Prototype 10.5:

The quest is still on for crust improvement! Repeat the previous version, but boost the crust's skim milk, by 4 teaspoons, to 1/3 cup. Increase the granulated sugar as well, by a tablespoon, to 3/8 cup for a tastier crust. Finally, use the bath approach for this cheesecake (i.e., wrap foil around the pan, and place it in a hot "tub"—see Baked Eggnog Cheesecake, Prototypes 8 and 9, below, for more info).
A huge improvement for the entire cheesecake, especially the crust! "Tubbing" makes a world of difference! Could it be that the bath separates the pros from the rest? Maybe I should become a "tub-thumper" for cheesecake baking (not quite the "Chumba-cheese-wamba-cake" variety, inasmuch that my non-bath cheesecakes got "knocked down" upon removal from the oven after "getting up" in the baking process—but the bath approach would "keep" the batter "down""When we're baking, we'll be winning, if we're bathing—Cake gets knocked down, but it gets up at first, if cake you're gonna keep un-bathed/Oh, bain marie, bain marie, bain marie").

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