Year of the cheesecake: Chantal’s New York cheesecake. Just trying to get the basics before I go crazy. I am still trying to keep the spring form pan from leaking. Either I didn’t wrap the foil right or steam condensed in the foil to cause the crust to be soggy. America’s test kitchen recommends to use a slightly larger pan to protect your spring form pan in the water bath. I am sourcing those pans to try that next. Also, cheesecakes don’t rise when you bake them. I didn’t know that.