Baking Cheesecake: Water Bath Time

Baking a cheesecake in a water bath is a great way to ensure your dessert comes out smooth, luscious, creamy, and free of cracks. The water bath method, also known as a bain-marie, is when you place a pan of hot water inside another pan, creating a humid environment for your cheesecake to bake in. This method is especially useful for full-size cheesecakes, as it prevents the edges from overcooking and the top from cracking.

Why a water bath is needed

Baking a cheesecake in a water bath is the best way to ensure cheesecake success. A water bath, also known as a bain-marie, is a pan of hot water that protects your delicate cheesecake while it’s baking in the oven. This method helps the cheesecake to not crack on top and ensures the cheesecake will come out smooth and creamy.

Cheesecakes are egg-heavy, and eggs need a moist and humid environment to properly rise and avoid drying out or burning. The steam from the hot water will lift the cheesecake slowly and evenly, reducing the risk of cracks on the surface.

A water bath is the best way to ensure low and gentle heat, which is the key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks. Even when you set your oven to 325°F to bake a cheesecake, the temperature inside the water bath generally won’t exceed 200°F. This low and gentle heat evens out the baking so that the outside of the cheesecake doesn’t become tough, rubbery, burnt, or curdled before the inside can finish baking.

You can achieve a similar effect by baking for a long time at a really low oven temperature, but this takes a lot of time and older ovens aren’t reliable at maintaining an accurate low temperature. A water bath is truly the best way to bake a flawless cheesecake.

The rule of thumb is that the more filling in the pan, the more useful a water bath is. Cheesecakes less than 6 inches in diameter, or with a depth under 2 inches, should be okay without a water bath.

How to make a water bath

To make a water bath for a cheesecake, you will need a few things. Firstly, a springform pan, which is used for the cheesecake itself. Secondly, a larger roasting pan, baking pan, or skillet to act as the water bath. You will also need heavy-duty aluminium foil and freshly boiled water.

Step 1: Prepare the springform pan

Take two pieces of heavy-duty aluminium foil and lay one on top of the other. Place your springform pan on the double layer of foil and fold up the sides, tightly wrapping the exterior of the pan. This will prevent water from seeping into the cheesecake.

Step 2: Boil water

Boil enough water to fill your large pan with about an inch of water. You can use a kettle or a pot to boil the water.

Step 3: Prepare the roasting pan

Place the foil-wrapped springform pan inside the large roasting pan. If your cheesecake recipe calls for a pre-baked crust, you can add the batter to the crust now. Place the roasting pan on the middle or lower-middle rack in your preheated oven.

Step 4: Add water to the roasting pan

Carefully pour the boiling water into the roasting pan, ensuring that the water level reaches about an inch deep. Be careful not to spill or splash the water.

Step 5: Bake the cheesecake

Place the entire roasting pan with the cheesecake inside it into the oven and bake according to your recipe's instructions.

Step 6: Cool the cheesecake

Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the door slightly ajar. This allows the cheesecake to cool down gradually in a humid environment. After about an hour, remove the cheesecake from the oven and let it cool completely on a wire rack before transferring it to the refrigerator.

Alternative Method:

If you don't want to risk water leaking into your springform pan, there is an alternative water bath method. Place your cheesecake on the middle rack of the preheated oven. Then, place a large oven-safe pan (not glass) on the bottom rack of the oven. Pour boiling water into the empty pan, ensuring it's about an inch deep. Close the oven door quickly to trap the steam inside. This method adds steam to the oven without the cheesecake sitting directly in the water.

How to prevent a water bath from leaking

To prevent a water bath from leaking, you'll need to use a high-quality springform pan, wide heavy-duty aluminium foil, and an oven bag. Here are some detailed steps you can take:

Method 1: Using Aluminium Foil

• Use two or three layers of long, heavy-duty foil to wrap the outside of your springform pan. Avoid crinkling the foil too much at the bottom, as this can cause cracks that may lead to leaks.
• Place the foil-wrapped pan in a larger pan, such as a roasting pan or a 12-inch cake pan.
• Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan. Be careful not to fill it too high, as the water level may rise during baking.
• Finally, bake your cheesecake according to your recipe instructions.

Method 2: Using Slow Cooker Bags

• Wrap your springform pan in a slow cooker bag, which is more durable than foil and less prone to forming holes or cracks.
• Tie a knot with the excess bag material.
• Wrap another layer of foil around the outside of the slow cooker bag.
• Place the wrapped pan in the larger roasting or cake pan and fill it with hot water, following the same guidelines as Method 1.
• Proceed to bake your cheesecake.

Method 3: Using a Silicone Pan

• Place your springform pan inside a slightly larger silicone pan.
• Set the silicone pan inside the larger roasting or cake pan.
• Add hot water to the larger pan, ensuring it only reaches about halfway up the sides of the silicone pan.
• Bake your cheesecake as directed.

General Tips:

• Always bring your pan close to the oven before adding hot water to prevent splashing or spilling.
• Use a kettle or a pot with a spout to boil water and pour it carefully.
• If you're using a springform pan, ensure it's of good quality and heavy-duty to reduce the risk of leaks.

By following these methods and tips, you can effectively prevent leaks when creating a water bath for your cheesecake.

Alternatives to a water bath

While a water bath is the best way to ensure cheesecake success, there are alternatives to this method.

Alternative 1: Steam Bath

One alternative is to place the cheesecake on a middle oven rack and put a large roasting pan or metal baking pan on the bottom rack. Then, pour boiling water into the pan on the bottom rack, so it's about 1 inch deep. Quickly shut the oven door to trap the steam inside. This method adds steam to the oven without the cheesecake sitting in the water.

Alternative 2: Oven-Steaming

Another alternative is to place a 9x13-inch baking dish full of boiling water on a rack below the cheesecake while it bakes. While this method doesn't have the same guarantee as a traditional water bath, it's a good compromise and worth trying if you're adverse to water baths.

Alternative 3: Sous Vide Cheesecake

If you want to remove all the guesswork, you can try making sous vide cheesecake. This method involves cooking the cheesecake in a water bath, with the temperature precisely controlled by a sous vide machine. Plus, you get to make it in mason jars!

How to prepare a water bath

To prepare a water bath for a cheesecake, you will need a few things. Firstly, a springform pan, which is used to make the cheesecake. Secondly, a larger baking pan, cake pan, sauté pan, or roasting pan that can fit the springform pan inside. You will also need heavy-duty aluminium foil and a heat-safe oven bag or slow cooker bag (optional). Finally, you will need a kettle or a pot with boiling water.

• Prepare your cheesecake crust and press it into the springform pan. Some recipes may require you to pre-bake the crust, so make sure to follow your specific recipe instructions.
• Place a large piece of heavy-duty aluminium foil underneath the springform pan. The foil should be large enough to completely cover the bottom and sides of the pan.
• Gently press the foil up and around the edges of the pan. Repeat this process at least twice to ensure there are no gaps for water to seep through. You can even do three layers of foil for added protection.
• Optional step: place your foil-wrapped springform pan inside an oven bag or slow cooker bag. This provides extra protection against leakage.
• Bring water to a boil in a kettle or a pot.
• Pour your cheesecake batter into the cooled crust.
• Place the springform pan inside the larger roasting pan or baking pan.
• Carefully pour the boiling water into the roasting pan, filling it about halfway up the sides of the springform pan. Make sure you have enough water so that it won't evaporate quickly, but not so much that it will splash into your batter.
• Place both pans in the preheated oven and bake according to your recipe instructions.

By using a water bath, you can ensure that your cheesecake bakes evenly, with a smooth and creamy texture, and without cracks. The water bath method adds moisture and moderates the heat, preventing the edges from overcooking and the top from cracking.

Frequently asked questions