Description
Discover how to make the perfect Cheesecake using a Water Bath method. This technique ensures a smooth, creamy, and crack-free cheesecake. Follow the step-by-step guide for a flawless result, ideal for any occasion. Keywords: Cheesecake Water Bath, how to bake cheesecake, crack-free cheesecake, water bath cheesecake method.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Wrap the bottom and sides of a springform pan in double layers of aluminum foil.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, mixing until just combined.
- Blend in sour cream and heavy cream until smooth.
- Pour the batter over the cooled 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 to create a water bath.
- Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool inside the oven for 1 hour.
- Remove from the water bath, cool completely, and refrigerate for at least 4 hours or overnight.
Notes
- Ensure the aluminum foil is wrapped tightly to prevent water from seeping into the cheesecake.
- Use room temperature ingredients for a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 26g
- Sodium: 320mg