Description
A no-foil method for creating a cheesecake water bath that ensures smooth, creamy, and crack-free results using nested pans and hot water.
Ingredients
- 1 cheesecake recipe of choice
- 1 9-inch springform pan
- 1 10-inch round cake pan
- 1 12-inch round cake pan
- 2 to 3 cups hot water
Instructions
- Preheat your oven to the temperature specified in your cheesecake recipe and place a rack in the middle position.
- Prepare your cheesecake filling and pour it into the 9-inch springform pan.
- Place the 12-inch pan on the oven rack, then set the 10-inch pan inside it.
- Carefully nest the springform pan with cheesecake batter inside the 10-inch pan.
- Pour hot water into the outer 12-inch pan until it reaches halfway up the sides of the 10-inch pan, avoiding splashing into the cheesecake.
- Bake the cheesecake as directed, keeping the oven door closed to maintain steam and temperature.
- When done, turn off the oven, crack the door slightly, and allow the cheesecake to cool in the water bath for about 1 hour.
- Transfer the cheesecake to a wire rack to cool completely, then refrigerate before serving.
Notes
- This no-foil water bath method prevents leaks and provides even heat for a smooth cheesecake texture.
- Ensure your pans nest snugly but allow room for hot water.
- A large roasting pan can be substituted for the 12-inch pan if needed.
- Use an instant-read thermometer to check doneness — the center should reach about 145°F.
- Prep Time: 10 minutes
- Cook Time: 60–75 minutes
- Category: Baking Tips
- Method: Baking
- Cuisine: American
