How do you bake a cheesecake in a water bath?

Question

My husband has requested a cheesecake for his b-day tomorrow and I have never made one. I read that the best way to bake one is in a water bath? Is this true and how do I go about doing that?

Answer 1

I've never used a waterbath for cheesecake. IMO, it would be too moist - best left for custards & ramekins etc. I have a grillion recipes, but, since it's your first, I would stick with an easy recipe - & not a no-bake cheesecake. Try googling a NY or Italian cheesecake that are T & T & give exact measurements. Happy B-day in advance. :-)

Answer 2

Some recipes recommend placing the pan in a water bath, in which the cake pan is set in a larger pan, with water coming about halfway up the sides of the cake pan. This tempers the cooking significantly, because no matter how hot the oven is, the temperature of the water cannot rise above 212°F (100°C). Putting the pan of water on a lower rack under the cake pan would defeat the purpose and leave the cake completely at the mercy of the much hotter oven air.

Answer 3

I have seen lots of recipes but not one with a water bath,if you decide on this one put your pan in a larger pan and put in the oven on rack and add water around the smaller pan about 1/2 the way up the side. usually the cheesecakes ive seen have some cream cheese,eggs,maybe some sour cream,sugar etc and you put a graham cracker crust up the sides and on bottom of a spring form pan and bake,it may crack on top that is normal,let cool in the pan ,put a plate on top,turn over and take the outside of the pan off then the top good luck

Answer 4

This is my Recipe of cheesecake... the measurements are estimates to the best of my ability since it's my recipe i dont really use measurements but i did write this down for a co worker and she sd it turned out great.... Everyone loves my Cheesecake, i am in the process of getting the stuff together to sell them esp during the holiday season

Crust
1 pack of grahm crackers (crushed in crumbs)
1 stick of unsalteed butter
1 tblsp sugar

mix all the ingredients till moist and well combined in a well greased spring form pan form crust in bottom.. can smooth down with a bottom of a flat cup (shot glass works great)

Filling:
2 packs of Cream cheese
1 cup suagr
2 eggs
1 tbls sp vanilla extract

combing all ingredients using mixer cream together till well blened place into pan bake a 350 degrees for about 45 mins... when toothpick is inserted will come out clean.... top with any fruit topping..... or u could add some melted choc and swirl into filling for a choc swirl cheesecake.... also for a different crust u could try choc grahm crackers or nilla wafers.....

I am bout to start selling them, depending where u live could maybe see about shipping lemme know/// email me
[e-mail]

Also make a great pumpkin creamcheese loaf

Answer 5

Caution! Most cheese cakes are baked in a spring form pan which are not water proof the last time i checked. I'm sure someone will tell you how to cook in a water bath but forget this Major detail.

Answer 6

Set your filled springform pan on a large sheet of heavy-duty aluminum foil, and wrap carefully up the sides of the pan. This will keep the water from seeping into the springform pan. Then set this in a large shallow dish of near-boiling water and bake as usual.

Answer 7

Do as the first post said but here's a tip.
Put the cake in the oven first before you add the hot water. Adding the water after you've transferred the pan to the oven will eliminate the chance of spilling the water and burning yourself.

Answer 8

Sugar Pie is right do it that way.