Cheesecake Water Bath Recipe
This cheesecake recipe uses a water bath to ensure a perfectly smooth and crack-free top. With a creamy filling and buttery graham cracker crust, it's ideal for special occasions or indulgent desserts. Learn how to master the water bath technique for flawless cheesecake every time. Keywords: Cheesecake water bath, crack-free cheesecake, creamy cheesecake recipe, water bath baking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 5 hours (including cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking, water bath
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C). Wrap the bottom of a springform pan with aluminum foil.
- Combine graham cracker crumbs and melted butter, then press into the bottom of the pan to form the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing well after each. Add sour cream, vanilla extract, flour, and salt. Mix until creamy and smooth.
- Pour the filling over the crust.
- Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan.
- Bake for 60-70 minutes until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and allow the cheesecake to cool for 1 hour. Then refrigerate for at least 4 hours before serving.
Notes
- Ensure the springform pan is tightly wrapped with foil to prevent water from seeping into the cheesecake.
- Avoid over-mixing the batter to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 320mg
Find it online: https://emiliarecipes.com/cheesecake-water-bath-recipe/