Classic Cheesecake Baked in a Water Bath
Indulge in the creamy decadence of this Classic Cheesecake Baked in a Water Bath, the ultimate dessert for any occasion. Featuring a buttery graham cracker crust and a velvety smooth cream cheese filling, this cheesecake is expertly baked using a gentle water bath technique, ensuring an irresistibly rich texture and crack-free surface. Infused with a hint of vanilla and balanced with tangy sour cream, every bite offers a perfect harmony of flavors. With step-by-step instructions to achieve a professional-quality result, this recipe is ideal for both beginners and seasoned bakers. Chill it overnight for the perfect slice—ideal for savoring with fresh fruit, drizzled chocolate, or simply on its own. Impress your guests with this timeless dessert that’s as beautiful as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- optional Boiling water (for water bath)
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the bottom and sides with butter or non-stick spray. Wrap the outside of the pan tightly with two layers of aluminum foil to prevent water from leaking in during the baking process.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a flat glass or measuring cup to compact the crust. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, approximately 2-3 minutes.
Add the 1 1/4 cups of granulated sugar and beat again until fully combined, scraping down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs, one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix, as this can incorporate too much air into the batter.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing out the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan, ensuring the water comes halfway up the sides of the springform pan. This creates a water bath to help the cheesecake bake evenly and prevent cracks.
Transfer the roasting pan with the cheesecake to the preheated oven. Bake for 80-90 minutes, until the edges of the cheesecake are set and the center has a slight jiggle when gently shaken.
Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for one hour to prevent sudden temperature changes that can cause cracking.
Remove the springform pan from the water bath and unwrap the foil. Place the cheesecake on a wire rack to cool completely to room temperature.
Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to set fully.
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then carefully release the springform pan ring. Slice and enjoy!
Nutrition Facts
Calories |
6423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.7 g | 603% | |
| Saturated Fat | 276.0 g | 1380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 368.2 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1437 mg | 111% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
