Classic Cheesecake Baked in a Water Bath

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

I love to make cheesecake but always found my cheesecake to be a little dry. I have a favorite recipe that I used but it never seemed like restaurant quality. On a copycat site I read that The Cheesecake Factory bakes cheesecake in a waterbath but forgot about it and couldn't find it again. I found a recipe that explains the cooking method very well. Even if you don't use the recipe exactly, try the method I found on Baking!! Prep time and baking time is approximate. The website did not offer a cooking time. I guess you have to watch it and know your oven.

Ingredients Nutrition


  1. To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
  2. Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
  3. Press firmly onto the bottom of the pan.
  4. Set aside and preheat the oven to 325°F.
  5. In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
  6. Scrape and add the sugar, beat on low speed until smooth.
  7. Scrape the bowl.
  8. Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
  9. Scrape the bowl well and combine.
  10. Scrape the bowl well to ensure even mixing, you should have a smooth batter.
  11. Pour into the pan, all the way to the top and set the pan into a larger pan.
  12. Set in the oven and then pour the hottest tap water into the outer pan.
  13. This is a water bath.
  14. Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
  15. Don't worry, it will firm up when it cools.
  16. You don't want to overbake this cake, this will cause cracking and a dry texture.
  17. Remove from the outer water pan and set on a level surface and cool until room temperature.
  18. Then place in the refrigerator overnight.
  19. When you are ready to remove the cake from the pan, have the plate ready that you want to use.
  20. A board covered in plastic wrap is ok, too.
  21. If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
  22. Keep the pan turning so you don't overheat.
  23. Then, turn pan over onto the plastic covered board and hold both at an angle.
  24. Tap the edge firmly on the counter until you feel the cake release it's seal.
  25. Turn out onto the board and immediately turn over onto the plate.
  26. Store the cheesecake in the refrigerator.
  27. If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
Most Helpful

5 5

Yummy, Creamy, and Sweet. Just like when I was a kid. I used 1/3 this recipe and a regular graham cracker pie crust for a great baked cream cheese pie (baked it for 40 minutes). After it was cooked, I topped it with blueberry topping made from canned blueberries (the recipe for that was on the inside label of the blueberries).