How to Make a Water Bath For Cheesecake
Using a bain marie (waterbath) for baking cheesecakes is the easiest, most foolproof way to get perfect results every time!
Equipment
- Kettle or pot (to boil water)
Instructions
- Wrap your pan: Tightly wrap the bottom and sides of your springform pan with at least two layers of heavy-duty aluminum foil to prevent water from leaking in.
- Place in roasting pan: Set the wrapped cheesecake pan inside a large roasting pan or baking dish. Make sure there’s enough room on all sides for water.
- Boil water: Bring water to a boil (use a kettle or saucepan). You’ll need enough to go halfway up the sides of the springform pan.
- Add water to roasting pan: Carefully pour the hot water into the roasting pan, around the cheesecake pan, not inside it! Do this after placing the pan on the oven rack for safer pouring.
- Bake as directed: Bake your cheesecake in the water bath according to your recipe. The water creates a gentle and moist heat, helping prevent cracks and overbaking.
- Cool gradually: When baking time is over, turn off the oven, crack the door, and let the cheesecake sit for 30–60 minutes. Then remove from the oven and carefully lift the springform pan from the water. Let cool completely before refrigerating.
Video
Notes
- Avoid soggy bottoms: Double or triple wrap your pan with foil and avoid pouring water too high.
- Use oven bags: Placing the wrapped springform pan inside a turkey/oven bag adds an extra leak-proof layer.
- Don’t pour water directly on the rack: Place the roasting pan in the oven first, then pour in the boiling water using a kettle or pitcher.
- Alternative method: Place a separate pan of boiling water on the lower oven rack; this creates steam without the pan sitting in water, but it’s slightly less effective.