Use a water-bath when baking a cheesecake to ensure that the cheesecake will bake evenly throughout, stay moist and have less cracking.
The top will stay nice and flat ... perfect every time.
I almost always use a water-bath when I bake a cheesecake and I can not recommend them enough. Believe me, I bake A LOT of cheesecake!
Just check out the cheesecake section of my recipe index! We've got a variety of different flavors to choose from.
Oreo cheesecake, key lime cheesecake, banana cream pie cheesecake and lemon cheesecake, just to name a few! There's something for everyone.
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What is a water bath?
A water bath is simply a large pan of hot water placed in your oven. It is used to provide moist, even heat for baked goods such as cheesecakes, custards and puddings.
Why use a water bath?
A water-bath is kind of like a sauna for your cheesecake. It keeps the hot air in the oven moist which ensures your cheesecake stays moist as well.
The warm water surrounding the pan keeps the temperature more even, so that the edges of the cheesecake don't over bake and the inside doesn't under bake.
You'll get less cracking and a smoother, more even texture when you use a water bath to bake your cheesecake.
It's very simple to do!
Step by step instructions
Once your cheesecake is ready to put into the oven, place a large roasting pan in the oven.
Now it's time to put the cheesecake into the roasting pan with hot water, but you need something to keep the water from seeping into the bottom of the spring-form pan while it's baking.
Some people wrap the bottom of the spring-form pan with layers of foil, but that technique has NEVER worked for me. The water always finds it's way into the crust of my cheesecake.
So, what's my #1 tip to create the perfect LEAK PROOF water-bath for cheesecakes??
Use a cake pan that is at least 1 inch larger in diameter than your spring-form pan. Set the spring-form pan into the cake pan before you put it in the water-bath. Leak proof!
This cake pan will prevent any water from getting into your spring-form pan while it's in the water-bath!
My spring-form pan is 9" in diameter and my cake pan is 10" in diameter. Perfect!
Now it's time to fill the roasting pan with hot water. I fill a pitcher with the hottest water from my tap and carefully fill the roasting pan making sure not to splash any water into the cake pan or spring-form pan.
The water level should be about half way up the side of the cake pan. Close the oven and set your timer!
Trust me, if you've ever gone through the trouble of making a cheesecake in a water-bath only to have a soggy, gross crust that just falls apart, you will be thanking me!
Here are links for similar pans used to create the water bath.
9-Inch Springform Pan
10-Inch by 2-Inch Round Pan
16 by 12-Inch Nonstick Roaster Pan with Rack
Remember that the roasting pan needs to be wider than your cake pan.
If you'd like more tips and tricks for the perfect cheesecake, check out my recipe for Simple Cheesecake. I've got tips listed through out the post!
How to Create a Leak Proof Water Bath
Equipment
- Large roasting pan
- 9" spring-form pan
- 10" cake pan
Instructions
- Place a large roasting pan into the preheated oven.
- Once you've filled the 9" spring-form pan with the cheesecake filling, insert it into the 10" cake pan.
- Place the cake pan into the roasting pan and fill the roasting pan with very hot water until the water level is half way up the side of the cake pan. (Make sure not to splash water into the cake pan.)
- Bake the cheesecake according to the recipe directions.
Patty Schmerr says
This is the best Cheesecake I have ever tasted. My niece’s husband can’t wait for all the holidays so he can have some. I like your water bath idea. It’s much better than what I use. I used to use a bag that you roast turkeys in and seal with that little clip thingy and set it in a water pan. Your way is much less work. Thanks for all the delicious recipes they are wonderful. Thanks, Patty
Jennifer says
Hi Amy, does it mater if the pan around the spring pan is square and not round?
Amy Duska says
No, just make sure that the spring form pan fits inside so that the water can't get in.
Thomas E Cosgrove says
I've been racking my brain for a long time and couldn't figure out how to stop the leaking. You've opened my closed sleeping eyes. Thank you
Thomas
Cheesecake By Thomas
Mary says
When I do this, the water eventually starts boiling and I’m always afraid it’s going to splash onto the cheesecake. I sometimes throw ice cubes in the water to slow down the boil. I know opening the door during baking isn’t good though. Any other tips to keep that from happening? Otherwise, this method does make a perfect cheesecake!
Tara Hunt says
You are a GENIUS!!!
I also have never had a foil wrapped pan NOT leak and I cannot wait to try this!! Just ordered a 10" cake pan on Amazon and am so excited.
I spent all day yesterday making a white chocolate raspberry cheesecake with Oreo crust and it for sure leaked even though I wrapped the pen in four layers of aluminum foil!!!
Lori baumgartner says
Hi amy,i tried your waterbath with the 10 inch cakepan.my cheesecake came out purrfect!!!ill post a photo later.
Amy Duska says
Yay! Isn't it the best?!
Brian says
Does this work just as good as wrapping in foil and placing that into the water?
Amy Duska says
Hi Brian, this method works much better than wrapping in foil. I've never had success with the foil method. I've always ended up with a soggy wet crust!
Kathlene says
Amy! You are brilliant! I’m so mad at myself for having never thought of this! I’m off to make your Lemon Cheesecake with Lemon Curd Topping! Thank you so much!
Amy says
Thank you Kathlene! Good luck with the cheesecake 🙂