Water Bath for Cheesecake
User Reviews
5
Water Bath for Cheesecake
Description
The Water Bath for Cheesecake technique involves wrapping the springform pan in heavy-duty aluminum foil to prevent water from leaking in. The springform is placed on a dish towel inside a large roasting pan, which is then partly filled with boiling water reaching halfway up the pan's sides. This bath surrounds the cheesecake with steam during baking, resulting in stable heat distribution, reducing cracks, and creating a creamy texture.
The process begins with preparing and baking the crust separately, then adding filling and baking the cheesecake in the water bath at the recipe's required temperature. After baking, the cheesecake cools inside the water bath before transferring to a wire rack for further cooling. Edges are loosened periodically with a knife to facilitate easy removal once fully set.
Wrapping and refrigeration follow the cooling period to preserve texture and moisture prior to serving.
Ingredients
- 1 roasting pan, large enough to contain cheesecake pan such as a turkey roaster
- 1 springform pan
- heavy-duty aluminum foil
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1kcal | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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