Classic Cheesecake Baked in a Water Bath

Recipe by MSZANZ
READY IN: 1hr 35mins




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