Description
Silky smooth New York-style cheesecake emerges perfectly from this foolproof water bath method. Water bath baking ensures creamy texture without cracks, delivering restaurant-quality dessert right from your kitchen.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup (200 grams) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1.5 cups (180 grams) graham cracker crumbs
- 1/3 cup (75 grams) butter, melted
Water Bath Ingredient:
- 4 cups (946 milliliters) water
Instructions
- Calibrate the oven to 325F (163C) with a rack positioned in the center to ensure even heat distribution.
- Craft the foundation by blending graham cracker crumbs with melted butter until thoroughly combined, then firmly compress the mixture into the base of a springform pan.
- Create a protective barrier by meticulously enveloping the exterior of the pan with aluminum foil, ensuring complete coverage to block water infiltration.
- Whip cream cheese and sugar in a mixing bowl until achieving a silky, lump-free consistency, then gently incorporate eggs and vanilla, mixing just until harmonized.
- Delicately transfer the creamy mixture over the prepared crust, smoothing the surface for an elegant finish.
- Nestle the springform pan inside a larger roasting pan and carefully pour scalding water approximately halfway up the pan’s exterior.
- Slide the water bath into the preheated oven and bake for 60-70 minutes, monitoring until the perimeter appears set while the center maintains a subtle wobble.
- Deactivate the oven and allow the cheesecake to rest undisturbed for one hour, leaving the door slightly ajar to facilitate gradual cooling.
- Extract the pan from the water bath, let it normalize to room temperature, then refrigerate for a minimum of 4 hours to achieve optimal texture and flavor development.
Notes
- Wrap the springform pan carefully with multiple layers of heavy-duty aluminum foil to ensure no water leaks into the delicate crust.
- Use room temperature ingredients to achieve a smooth, lump-free cheesecake filling that blends perfectly.
- Avoid overmixing the batter after adding eggs to prevent introducing too much air, which can cause cracking during baking.
- The water bath technique helps create a moist, even baking environment, preventing the cheesecake from developing unsightly cracks and ensuring a silky-smooth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg