The Best Keto Cheesecake Recipe - No Water Bath! (2024)

FAQs

Is a water bath necessary for cheesecake? ›

Cheesecakes are very temperature sensitive. Cheesecakes are a form of custard and it's so easy to over bake one. Water baths will go some distance to prevent over baking, which can be very handy as they'll prevent the batter from getting so hot it might curdle.

The key to a water bath is preventing water from touching your cheesecake. You are going to do this by creating several layers of a tinfoil barrier around the bottom of your springform pan. Our chef wraps the bottom of her pan 3 to 4 times to prevent water from reaching her cheesecake.

Using a water bath when baking cheesecake in a springform pan can help to prevent the cheesecake from cracking and create a smoother texture. The moisture from the water bath helps to create a more gentle and even heat distribution around the cheesecake, which can prevent overbaking and drying out of the edges.

To start your water bath, simply bring water to the boil in a kettle. Place your cake tin within a wider dish in the oven, then fill the wider dish with the boiling water. Remove the cake tin and close the oven. Then fill the cake tin with the cheesecake batter and return it to the wider dish in the oven.

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions.

You only need about 2 to 3 inches of water. I like to stop pouring when the water is halfway up the side of the cheesecake pan. Essentially you want enough water that it won't quickly evaporate during the baking process, but not so much that it'll splash up or touch your cheesecake batter.

If the cheesecake is runny, maybe the cake just needs time to cool and settle itself. Or you might underbake the cake or bake it at the wrong temp. Over-mixing the batter or using too much liquid ingredients are also common causes.

Baking the crust.

baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better.

Place a large roasting pan or metal baking pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom oven rack. Pour boiling-hot water into the empty pan on the bottom rack, about 1 inch deep. Immediately close oven door to trap the steam inside.

Will cake batter leak in a springform pan? ›

We don't suggest using cake batter in a springform pan. Since the bottom and sides of the pan do not have a strong seal, there's a chance your batter can leak out and all over your oven.

Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil. Bake the cheesecake.

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

When baking a cheesecake in a water bath, the directions are generally to bake at 325°F for 1 hour to 1 hour and 15 minutes. The cheesecake is done when the top looks dry but the center still wobbles and jiggles like jello.