No Water Bath Cheesecake method simplifies the art of cheesecake making, removing the need for a water bath while still achieving that dreamy, crack-free texture we all love.
Understanding No Water Bath Cheesecake
Imagine creating a perfect cheesecake without the hassle of a water bath. This approach not only makes the process easier but also significantly reduces the risk of those pesky cracks that can mar the surface of your cheesecake.
Key Techniques for a Perfect Cheesecake
The secret to a flawless no water bath cheesecake lies in a few critical techniques. Firstly, gentle mixing is crucial to prevent air bubbles, which can lead to cracks.
Secondly, using room temperature ingredients ensures a smooth, lump-free batter. Lastly, the magic happens in the oven - a slow bake and a gradual cooling process are essential for that perfect texture.
Step-by-Step Recipe Guide
Crafting the Crust
Begin by blending graham cracker crumbs with melted butter and a touch of sugar. Press this mixture firmly into the bottom of your pan and bake until it sets into a golden-brown base, ready to cradle the creamy filling.
The Filling: Creamy Heart of the Cheesecake
The filling starts with blending cream cheese until it's smooth and creamy. Gradually add sugar, followed by sour cream and your choice of flavorings. The key here is to add the eggs last, gently mixing them in to avoid introducing too much air into the batter.
Baking: The Crucial Stage
The process of baking in water is no longer needed
Bake your cheesecake at a lower temperature for a longer duration. This slow baking process ensures even cooking. Once the baking time is up, turn off the oven but leave the cheesecake inside. Let it cool gradually in the oven's residual heat. This step is vital in preventing the surface from cracking.
Innovative Tools and Tips
Consider using a silicone glass bottom pan for easy removal of your cheesecake. Not only does it help in maintaining the perfect shape of your crust, but it also makes the transfer from pan to plate a breeze.
The BakeWare I used for making a No Water Bath Cheesecake
- Norpro 3942 Silicone 9-Inch Cheesecake Pan With Glass Base -
Click Images Below To Purchase
Instructions
Wet a bath towel with hot water, and rinse out most of the leftover water but don't try too hard; the extra water is what we are looking for to help retain the heat.
Warm towel in oven. Arrange the towel before warming the towel in the oven. Lay the towel flat and crease the towel on its sides, making a bed in the middle.
Warm up in the preheated oven for 4-5 minutes
Remove from the oven, then place the cheesecake bakeware in the middle of the tray and place the sides of the towel around the cookware.
NOTE: the towel will not be very hot after a short 3-5 minutes in a 325-degree oven, only a warm-up starter for the baking process.
Secret Ingredient
Dulce De Leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavor and color. Literally translated, it means "candy of milk" or "sweet of milk." Its origin is a highly debated topic, and it is popular in most Latin American countries.
This stuff is great caramel sauce. It's also low-cost, which is awesome.
Common Mistakes and How to Avoid Them
Avoid overmixing your batter, as this can introduce air bubbles that lead to cracks. Also, be mindful of temperature fluctuations - resist the urge to open the oven door, as this can cause sudden temperature changes that may spoil the texture of your cheesecake.
Variations and Creative Toppings
From the classic New York style to innovative flavors, the world of cheesecakes is vast and varied. Top your creation with fresh berries, chocolate shavings, or a drizzle of caramel sauce for an extra layer of delight.
Serving and Storage Tips
For those picture-perfect slices, dip your knife in hot water before each cut. When it comes to storage, your cheesecake will happily sit in the refrigerator for up to a week. If you need to store it longer, freezing is a great option.
📖 Recipe
Perfect Baked Cheesecake Every Time – No Water Bath Needed
Ingredients
- 4 8 oz packs Cream Cheese
- 5 large Eggs
- 1 ½ cups Sugar
- 1 tablespoon Brown Sugar
- ¼ teaspoon Vanilla Extra
- ¼ teaspoon Sea Salt
- ½ cup Sour Cream
- ¼ teaspoon Lemon Zest
Instructions
- First - Bring cream cheese to room temperature ( About 10 minutes is enough, will still be chilly to the touch).
- Add cream cheese to the electric mixer and start the mixer. Next, add the eggs one at a time. Allow the cream cheese and eggs to combine well. Next, add in the sugar little by little till all the sugar is incorporated. Add the sour cream, vanilla extra, salt, and brown sugar and mix just till all ingredients are well combined.
Graham Cracker Crust
- Use a springform pan or the cookware in the article above. Use one full package of graham crackers minus the last 4 crackers. Add crackers to a food processor and pulse till smooth.
- Add 4 tablespoon of melted whole butter and combine. The end product should be like moist sand.
- Spread the crust around the bottom of a springform pan. Try using the bottom of a glass to help pack and shape the graham cracker base. Chill in the refrigerator for 30 minutes.
No Water Bath Method
- A safe and simple alternative to filling up an oven pan with hot water and having to transfer it to and from the oven. It can be dangerous.
- Using a large towel, run the towel under hot water until completely soaked..
- Squeeze out the excess water.
- Using a cookie sheet, wrap the towel into a circle the size of the bakeware.
- Fill the springform pan with the cheesecake filling.Place the cheesecake filled bakeware into the middle of the hot wet towel and wrap the towel around the cheesecake bakeware.
- The towel will protect and add moisture like a water bath while cooking
Baking
- Bake at 325 for 45 minutes or until the cheesecake filling has firmed up. The cheesecake will still have a little wiggle to it. It will set up and harden once it cools.Once cool, place into the refrigerator to finish setting up.
Video
Notes
Chef's Tips
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Avoid overmixing after adding eggs to prevent air bubbles.
- Allow the cheesecake to cool gradually in the oven to avoid cracks.
Storage
- Refrigerate covered for up to one week.
- For longer storage, freeze wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
Variations
- Experiment with different crusts like Oreo or almond flour for a gluten-free option.
- Top with fresh fruit, chocolate ganache, or caramel sauce for added flavor.
Susie says
Are you bringing this on Mother's Day ? Hope so !
Steven Pennington says
You would be correct, plus we'll be having Scallops...Score!