1 hr 35 mins
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 911.com!! 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.
My Private Note
Units: US | Metric
- 1360.77 g cream cheese, softened at room temperature
- 354.88 ml sugar
- 9.85 ml vanilla extract
- 1 lemon, juice of
- 3 large eggs
- 2 large egg yolks
- 1To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
- 2Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
- 3Press firmly onto the bottom of the pan.
- 4Set aside and preheat the oven to 325°F.
- 5In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
- 6Scrape and add the sugar, beat on low speed until smooth.
- 7Scrape the bowl.
- 8Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
- 9Scrape the bowl well and combine.
- 10Scrape the bowl well to ensure even mixing, you should have a smooth batter.
- 11Pour into the pan, all the way to the top and set the pan into a larger pan.
- 12Set in the oven and then pour the hottest tap water into the outer pan.
- 13This is a water bath.
- 14Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
- 15Don't worry, it will firm up when it cools.
- 16You don't want to overbake this cake, this will cause cracking and a dry texture.
- 17Remove from the outer water pan and set on a level surface and cool until room temperature.
- 18Then place in the refrigerator overnight.
- 19When you are ready to remove the cake from the pan, have the plate ready that you want to use.
- 20A board covered in plastic wrap is ok, too.
- 21If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
- 22Keep the pan turning so you don't overheat.
- 23Then, turn pan over onto the plastic covered board and hold both at an angle.
- 24Tap the edge firmly on the counter until you feel the cake release it's seal.
- 25Turn out onto the board and immediately turn over onto the plate.
- 26Store the cheesecake in the refrigerator.
- 27If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.
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Nutritional Facts for Classic Cheesecake Baked in a Water Bath
Serving Size: 1 (187 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 663.6
- Calories from Fat 449
- Total Fat 49.9 g
- Saturated Fat 27.6 g
- Cholesterol 222.5 mg
- Sodium 518.4 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 0.4 g
- Sugars 38.7 g
- Protein 9.8 g