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Cheesecake Water Bath Recipe

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This cheesecake recipe uses a water bath to create a smooth and creamy texture with no cracks. The water bath technique ensures even baking and prevents the cheesecake from drying out. With a buttery graham cracker crust and rich cream cheese filling, this dessert is ideal for special occasions or holidays!

Ingredients

  • Graham cracker crumbs
  • Unsalted butter, melted
  • Cream cheese, softened
  • Sugar
  • Sour cream
  • Eggs
  • Vanilla extract
  • Lemon juice (optional)

Instructions

  • Preheat the oven to 325°F (165°C).
  • Wrap the outside of a springform pan with heavy-duty aluminum foil.
  • Mix graham cracker crumbs and melted butter, press into the bottom of the pan to form a crust.
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add sour cream, vanilla extract, and lemon juice, mixing until combined.
  • Beat in the eggs, one at a time, until just incorporated (do not overmix).
  • Pour the cheesecake batter over the crust.
  • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
  • Carefully transfer to the oven and bake for 60-75 minutes, until the edges are set but the center is still slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
  • Remove from the water bath, cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Wrapping the pan tightly in foil prevents water from seeping into the cheesecake during baking.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.

Nutrition

Find it online: https://sandrarecipes.com/cheesecake-water-bath-recipe/