water bath cheesecake

This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.

Perfect Cheesecake Recipe

graham cracker crumbs (from 12 whole crackers)

Tbsp unsalted butter (melted)

Tbsp sugar

lb cream cheese (room temperature (4 1/2 packages, 8-oz each))

sugar

eggs (room temperature)

sour cream

Tbsp vanilla extract

Crush graham cracers into crumbs. In a meidum bowl, combine crumbs together with melted butter and sugar and stir until moistened.

Press crumbs into a 9&quot; springform pan, going up the sides slightly. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.

Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Cheesecake Crust:

Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

Reduce speed to medium and add eggs one at a time, letting them incorproate between each addition and scrakping down the bowl as needed.

Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Make Perfect Cheesecake:

Boil a pot of water (boil more than you think you&#039;ll need to ensure there&#039;s enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2&quot; to 2&quot; of water).

Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-70 minutes or until center of cheesecake wobbles slightly when you tap the pan.

Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.

How to Bake Cheesecake in a Water Bath:

https://www.youtube.com/watch?v=nNBMFxY1whk

Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method! 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar

CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cheesecake-recipe/

CHERRY SAUCE INGREDIENTS: 
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
🖨PRINT INSTRUCTIONS: https://natashaskitchen.com/cherry-sauce-recipe/

Vanilla Extract Recipe: https://natashaskitchen.com/vanilla-extract-recipe/

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#natashaskitchen #cheesecake #dessert

How to make the PERFECT CHEESECAKE with Cherry Sauce

This classic New York-Style Cheesecake features a buttery graham cracker crust and a rich, creamy filling made with full-fat cream cheese, sour cream, eggs, and a touch of vanilla. Baked in a water bath to ensure a smooth, crack-free surface, this luscious cheesecake is the perfect dessert for any occasion.

The Best New York-Style Cheesecake Recipe

(210 grams) graham cracker crumbs

(66 grams) granulated sugar

salt

(113 grams) unsalted butter, melted

(227 grams) full-fat sour cream, room temperature

vanilla extract

eggs, room temperature

(28 grams) all-purpose flour

(113 milliliters) heavy cream, room temperature

Prepare the Pan

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides with several layers of heavy-duty extra wide aluminum foil to prevent water from leaking into the pan during the water bath. Set aside.

Make the Crust

In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.

Bake the Crust

Bake the crust in the preheated oven for 10 minutes. Remove and place on a cooling rack while preparing the filling. Reduce oven temperature to 325°F (163°C).

Prepare the Filling Base

In a large food processor bowl, beat the cream cheese and sour cream together until smooth and creamy, scraping down the bowl as needed to ensure even mixing.

Add Sugar and Vanilla

Beat in the granulated sugar and vanilla extract until the mixture is well combined and smooth.

Incorporate Eggs and Yolks

On the lowest speed, add eggs and egg yolks one at a time, beating each just until combined. Scrape down the sides and bottom frequently to maintain a consistent batter.

Fold in Flour and Cream

Using a rubber spatula, gently fold in the all-purpose flour followed by the heavy cream. Mix just until combined, then scrape the bowl to ensure everything is evenly incorporated and the batter is smooth.

Fill the Crust

Pour the cheesecake batter into the prepared crust. Smooth the top evenly using a silicone spatula.

Set Up Water Bath

Place the springform pan into a larger deep pan. Pour hot water into the outer pan to a depth of about 3 inches, creating a water bath to help prevent cracking during baking.

Bake the Cheesecake

Carefully place the entire setup in the oven and bake for 1 hour and 30 minutes at 325°F (163°C).

Cool in Oven

After baking, turn off the oven and slightly open the oven door. Let the cheesecake sit undisturbed in the water bath inside the oven for 30 minutes to cool gradually.

Final Cooling and Chilling

Remove the cheesecake from the water bath and take it out of the oven. Place it on a cooling rack to cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight) before removing it from the springform pan and serving.

This Vanilla Biscoff Cheesecake is rich, creamy, and truly worth making from scratch. With a buttery Biscoff cookie crust and a smooth vanilla cheesecake filling, it’s baked low and slow for a beautiful texture that sets perfectly after an overnight chill. This is the cheesecake I make when I want something special that I know will turn out.

Vanilla Biscoff Cheesecake

Biscoff cookies (about 8.8 oz / 250 g)

butter

oz full-fat cream cheese (room temperature (4 blocks))

vanilla Greek yogurt

vanilla bean paste

Preheat the oven to 350°F (177°C) for the crust. Grease a 9-inch springform pan and line the bottom with parchment paper. If using a water bath, wrap the outside of the pan tightly with foil to prevent leaks.

Add the Biscoff cookies to a food processor and process until fine crumbs form, about 2 cups. Stir the crumbs together with the melted butter until evenly combined.

Gently press the crust mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 300°F (150°C).

In a large bowl, beat the cream cheese until completely smooth and creamy. Take your time here. This step sets the foundation for a lump-free cheesecake.

Add the sugar and beat until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything mixes evenly.

Mix in the Greek yogurt, melted butter, vanilla, and salt. Continue scraping the bowl as needed so the batter stays smooth and uniform.

Add the eggs one at a time, mixing well after each addition. Once the eggs are added, mix gently. Overmixing at this stage adds air, which can lead to cracks as the cheesecake cools. The batter should be thick, silky, and smooth.

Pour the cheesecake batter over the pre-baked crust and smooth the top.

Place the springform pan into a roasting pan or large baking dish. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan, creating a water bath. This helps the cheesecake bake gently and evenly.

Bake at 300°F for 60 to 75 minutes, until the center reaches an internal temperature of 145°F. The edges should be set, and the center should still have a slight jiggle.

Turn the oven off, crack the oven door open slightly, and allow the cheesecake to rest in the oven for 30 minutes. This gradual cooling helps prevent cracks.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Once cooled, cover and refrigerate overnight before removing the springform ring or slicing. Cheesecake needs time to fully set, and this step makes all the difference.

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