Baked Orange Cheesecake—Prototype 4:

Repeat Prototype 3, but...

Make these changes for the crust:
Boost white chocolate by 1/2 oz., to 2 oz.
Boost orange juice by 1 tablespoon, to 1/4 cup.
Boost sugar by 1 tablespoon, to 1/4 cup.

And make this change for the batter:
Boost grated orange peel by 1 teaspoon, to 2 teaspoons.
This time, I was considerably more satisfied with the orange flavor, in both the batter and the crust. This cheesecake was a terrific hit at the Sports Page when I brought it there, just like the third prototype of its lemon counterpart.

With this fourth orange prototype, I felt that I would go back to giving the "in-the-tub" (as opposed to "above-the-tub") approach another try. Inasmuch as baking the cheesecake above the water produced results that were okay, I still felt that this method wasn't quite the same as placing the pan directly into the water. But this time I took two defensive measures against water leakage. One was to use
two pieces of heavy duty foil, instead of one. The other was to "disturb" the foil as little as possible. That meant taking the two pieces of foil, placing one on top of the other, keeping them flat, and not wrapping the pan until it was ready to go into the oven. So I carefully put the foil on immediately after pouring the batter, gently pressing the foil up the sides of the pan, then I put the wrapped pan into the "tub", which was promptly placed into the oven. The outcome was an awesome cheesecake with no water leaks.

I think one of my past mistakes was "disturbing" the foil too much, likely in wrapping the pan even before I
greased it. Pressing the crust into it would add to the potential disturbance. From what I best recall in my Internet research, somebody reported triple-wrapping a cheesecake pan and still had leakage problems. My guess: too much disturbance of the foil before baking.

The moral of the story—"Do not disturb!" Adhere to this rule
as much as possible with the foil, until the baking is done and the pan is taken out of the water. Grease the pan, press in the crust and pour the batter first. Afterward, wrap the pan carefully, then place it into the "tub" and bake.

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