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How To Make A Cheesecake Water Bath Recipe

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Learn how to make a classic cheesecake using a water bath method to achieve a smooth, crack-free top. The secret to a perfect cheesecake lies in the gentle, even baking provided by the water bath, ensuring a creamy texture every time. Follow this recipe with simple ingredients like cream cheese, eggs, and sour cream for a flawless dessert.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

For the Cheesecake Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • ¼ cup heavy cream

For the Water Bath:

  • Heavy-duty aluminum foil
  • Large roasting pan
  • Hot water

Instructions

  • Preheat the oven to 325°F (163°C).
  • Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and set aside.
  • In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla, mixing until combined.
  • Add eggs one at a time, beating slowly. Mix in sour cream, flour, and heavy cream.
  • Pour filling over the crust. Wrap the pan in foil and place it into a large roasting pan.
  • Fill the roasting pan with hot water halfway up the side of the cheesecake pan.
  • Bake for 55-70 minutes, until the center is almost set. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 4 hours before serving.

Notes

  • Preheat the oven to 325°F (163°C).
  • Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and set aside.
  • In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla, mixing until combined.
  • Add eggs one at a time, beating slowly. Mix in sour cream, flour, and heavy cream.
  • Pour filling over the crust. Wrap the pan in foil and place it into a large roasting pan.
  • Fill the roasting pan with hot water halfway up the side of the cheesecake pan.
  • Bake for 55-70 minutes, until the center is almost set. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 4 hours before serving.

Nutrition

Find it online: https://avarecipes.com/how-to-make-a-cheesecake-water-bath-recipe/