How To Make A Cheesecake Water Bath Recipe
This cheesecake water bath recipe guarantees a perfectly smooth and crack-free dessert. The water bath gently bakes the cheesecake, ensuring an even and creamy texture. Learn how to prevent cracks with this simple technique using common ingredients and straightforward steps.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours (including cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Graham cracker crumbs (for crust)
- Butter (melted, for crust)
- Water (for the water bath)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla, beating just until combined.
- Pour the filling over the prepared crust.
- Place the pan inside a larger roasting pan and pour hot water halfway up the sides.
- Bake for 60-70 minutes or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- Remove from the water bath and cool to room temperature before refrigerating for at least 4 hours.
Notes
- Wrapping the pan securely with foil prevents water from leaking into the cheesecake.
- Use hot water for the bath to avoid temperature shocks during baking.
- Cooling gradually helps prevent cracks from forming.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg