Classic Cheesecake Baked In A Water Bath Recipe

Name: Classic Cheesecake Baked In A Water Bath
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 3 (8 ounce) packages cream cheese, softened; 1 ¾ cups granulated sugar; Vanilla Extract; Lemon, Juice Of; 4 large eggs; Egg Yolks; 2 ½ cups graham cracker crumbs; ½ cup (1 stick) unsalted butter, melted

Say goodbye to dry, cracked cheesecakes! This recipe reveals the secret to achieving that creamy, melt-in-your-mouth texture of a restaurant-style cheesecake: baking in a water bath. Inspired by The Cheesecake Factory's method (as discovered on Baking 911.com!), this recipe guides you through the process, ensuring a perfectly smooth and decadent dessert. While the exact baking time varies depending on your oven, we'll provide tips to help you achieve cheesecake perfection.

Prep Time 45 mins

Cook Time 95 mins

Calories 663.7 kcal

Protein 19g

Rating 5.0 (1 Reviews)

Classic Cheesecake Baked In A Water Bath

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Classic Cheesecake Baked In A Water Bath

3 (8 ounce) packages cream cheese, softened
1 ¾ cups granulated sugar
Vanilla Extract
Lemon, Juice Of
4 large eggs
Egg Yolks
2 ½ cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted

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How to Make Classic Cheesecake Baked In A Water Bath

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan to form a crust.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream and vanilla.
Add eggs one at a time, mixing well after each addition. Be sure not to overmix.
Place the springform pan inside a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates the water bath.
Bake for 90-100 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs attached.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Once chilled, carefully run a thin knife around the edges of the pan to release the cheesecake. Remove the sides of the springform pan and serve. Enjoy your creamy, dreamy cheesecake!