Water Bath for Cheesecake

Name: Water Bath for Cheesecake
Cook time: 1 h 50 min
Total time: 9 h 35 min
Yield: 8 slices
Ingredients: 1 roasting pan, large enough to contain cheesecake pan; 1 springform pan; heavy-duty aluminum foil

User Reviews

5.0

156 reviews

Excellent

Cook Time
1 hr mins
Additional Time
7 hrs 45 mins
Total Time
9 hrs 35 mins
Servings
8 slices
Calories
1 kcal
Course
Dessert
Cuisine
American

Water Bath for Cheesecake

Eric Vasquez

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A water bath, also known as a bain marie, is the baker’s secret to creamy cheesecake perfection. It's also a wonderful way to bake custard or bread pudding. All you need for a water bath is a deep roasting pan and foil.

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Ingredients

Servings

1 roasting pan, large enough to contain cheesecake pan such as a turkey roaster
1 springform pan
heavy-duty aluminum foil

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Instructions

Preheat oven to the temperature required for your recipe. Wrap springform pan (or other pan) in two layers of heavy-duty aluminum foil. Arrange a dish towel in the bottom of a heavy roasting pan.
Add crust to the bottom of springform pan and bake according to your recipe instructions. Remove from oven and set in prepared roasting pan (on dish towel). Bring a kettle or saucepan of water to boil.
Add cheesecake filling to the baked crust. Transfer the roasting pan (with unbaked cheesecake on dish towel) to an oven rack.
Pour boiling water into the roasting pan until it reaches about halfway up the sides of the pan. Bake cheesecake according to recipe instructions.
Follow recipe instructions, or let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours. To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter.