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Water being poured into a pan to make a water bath for a cheesecake.

Water Bath for Cheesecake

A water bath, also known as a bain marie, is the baker’s secret to creamy cheesecake perfection. It's also a wonderful way to bake custard or bread pudding. All you need for a water bath is a deep roasting pan and foil.
Course Dessert
Cuisine American
Cook Time 1 hour 50 minutes
Cooling Time 7 hours 45 minutes
Total Time 9 hours 35 minutes
Servings 8 slices
Calories 1kcal


  • 1 roasting pan, large enough to contain cheesecake pan such as a turkey roaster
  • 1 springform pan
  • heavy-duty aluminum foil


  • Preheat oven to the temperature required for your recipe. Wrap springform pan (or other pan) in two layers of heavy-duty aluminum foil. Arrange a dish towel in the bottom of a heavy roasting pan.
  • Add crust to the bottom of springform pan and bake according to your recipe instructions. Remove from oven and set in prepared roasting pan (on dish towel). Bring a kettle or saucepan of water to boil.
  • Add cheesecake filling to the baked crust. Transfer the roasting pan (with unbaked cheesecake on dish towel) to an oven rack.
  • Pour boiling water into the roasting pan until it reaches about halfway up the sides of the pan. Bake cheesecake according to recipe instructions.
  • Follow recipe instructions, or let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
  • Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours. To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter.



Serving: 1slice | Calories: 1kcal