Cheesecake Water Bath Recipe
A cheesecake water bath recipe ensures a smooth, creamy, and crack-free dessert. This method uses simple ingredients like cream cheese, sugar, and eggs. The water bath keeps the cheesecake moist and helps it bake evenly. Try this recipe for a flawless cheesecake every time.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes (including cooling and refrigeration)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- Beat the cream cheese and sugar until smooth, then add vanilla.
- Add eggs one at a time, mixing slowly.
- Stir in sour cream until fully blended.
- Pour the cheesecake batter over the crust.
- Wrap the bottom of the pan in foil and place in a large roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the springform pan.
- Bake for 60-70 minutes, or until the center is almost set.
- Turn off the oven and crack the door slightly. Let the cheesecake cool for 1 hour.
- Remove from the water bath, refrigerate for at least 4 hours before serving.
Notes
- Ensure the springform pan is tightly wrapped in foil to prevent water from seeping into the cheesecake.
- Use room temperature ingredients to avoid lumps in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28g
- Sodium: 360mg
Find it online: https://cookingwithtina.com/cheesecake-water-bath-recipe/