Cheesecake Water Bath Recipe
This Cheesecake Water Bath recipe guide helps you master the art of baking a cheesecake with a smooth, crack-free top. By using a water bath, or "bain-marie," you create a moist, gentle cooking environment, resulting in an even texture and a creamy finish. Follow these simple steps to bake your cheesecake to perfection, whether it's for a special occasion or just a dessert craving.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 6 hours (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- Aluminum foil (for wrapping the pan)
- Hot water (for the water bath)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust.
- Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add sour cream and vanilla extract, and mix until combined.
- Beat in the eggs, one at a time, mixing just until incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Place the wrapped pan into a large roasting pan.
- Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake into the oven.
- Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour.
- Remove the cheesecake from the water bath, unwrap the foil, and refrigerate for at least 4 hours or overnight before serving.
Notes
- Be sure to wrap the springform pan tightly with foil to prevent any water from leaking in.
- Use hot water in the water bath to ensure even, gentle baking.
- Letting the cheesecake cool gradually in the oven reduces the risk of cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 320mg
Find it online: https://ymrecipes.com/cheesecake-water-bath-recipe/