Set the wrapped pan in the roasting pan, on the towel, and pour the boiling water into the pan around the cheesecake—to a depth of 1 to 2 inches, or as far as halfway up the sides of cheesecake pan, depending on how high you went with the foil. Nothing, and I mean nothing, is worse than a soggy cheesecake, after all your hard work and expensive ingredients go into making dessert. Work that in with cream cheese, and you have a guaranteed picker-upper that redefines a classic. All you need is a deep roasting pan and some foil. Hi! I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Not all cheesecake recipes are the same. We’ll answer all those questions and more! https://www.simplyrecipes.com/can_you_make_cheesecake_without_a_water_… Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. But there’s one thing that all these Taste of Home recipes have in common: They’re all baked in a water bath. If you have one, you could use a thermometer to measure the internal temperature—it should reach 150 degrees at the center. The hot water surrounds the pan and bakes the filling gently and evenly—exactly what slightly fussy bakes like cheesecake need. It’s also called a bain marie. I made a cheesecake once and wrapped the springform pan in foil like a good girl and proceeded to put the pan in it's cozy little water bath. No more use for foil. A common solution for crack-free cheesecakes is the traditional water bath, in which you bake the cheesecake pan, filled with batter, halfway submerged in a water bath. Then I heat the water for the water bath , and pour it into the 12 inch pan and put it in the oven after baking the crust. I am perplexed and a bit terrified to remove a pan full of boiling hot water and a cheesecake pan out of the oven to the countertop. Use with any standard 8" or 9" springform pan. This water bath instruction is brilliant! But…do you have to use one? So I just made a cheesecake and thought I’d give a water bath a try and I pulled the foil off and there was water inside the foil. They should be taken out of the oven when the center is still jiggly. Gently push in … First, you’ll need two pans: the round springform pan, and a larger pan that the cheesecake pan will fit into. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Seriously. and reduces splashing. Water droplets form on top and drop onto the cake before done. It is in the oven cooling right now, but when you “run a knife around the inside”, is that just for the cheesecake part or do you go all the way to the bottom and disturb the crust layer? I put water in the 12 inch and press down on the 10 inch on the water in order to get my water level right. Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Let the cheesecake sit at room temperature for 30 minutes before serving. Without the moist heat of a bain marie, custard can take on a rubbery texture, so using a water bath is a way to prevent this. —Brenda Clifford, Overland Park, KansasGet RecipeTaste of HomeCaramel Fudge CheesecakeIt's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. It tastes different, but this decadent dessert will still be amazing. This takes a little patience–letting the cheesecake cool slowly is key. Cheesecake is a custard and it can be finicky. —Mary Jones, Cumberland, MaineGet RecipeTaste of HomeCoconut Cheesecake & Rhubarb CompoteI took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. This keeps the cake from sliding around and sloshing all that hot water everywhere. —Karen Dively, Chapin, South CarolinaGet RecipeTaste of HomeContest-Winning Blueberry Swirl CheesecakeThis is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, OhioGet RecipeDouble-Layer Pumpkin CheesecakeI thought cheesecake and pumpkin pie would be amazing together. Thanks. The Perfect Cheesecake Bakeware® water bath pan protector is a premium leak proof baking pan made of 100% food grade silicone and a special material which enables heat to transfer just as effectively as aluminum foil; but without the fuss and wasted expense of foil!