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.

Because cheesecake batter is basically a rich custard, it needs to be treated delicately.Without the moist heat of a water bath, the custard can take on a rubbery texture.With cheesecake, your primary goal is to bake it slowly and evenly without browning the top.

When you bake in a water bath, the water surrounding the pan will never get hotter than 212 degrees, no matter how hot the oven is.Read on to discover how to make a water bath to bake your best cheesecake recipe yet.Table of ContentsEquipment notesStep-by-step instructionsRecipe tips and variationsWater Bath for Cheesecake RecipeEquipment notes Roasting pan: Test its size by attempting to set your springform pan inside.

It should be large enough to hold the complete round.Springform pan: Most cheesecake recipes call for a 9- to 10-inch springform pan.Foil: This is key to waterproof your cheesecake.Step-by-step instructions 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

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