If you’ve ever wanted to try baking a New York style cheesecake, but were a bit intimidated by the water bath requirement, try this Cheesecake Recipe (No Water Bath!)

A water bath, or bain marie, is used for cheesecakes to:

Prevent the edges from cooking faster than the middle.
To regulate the heat while the cheesecake is baking.
To prevent the eggs from curdling and making the cake less smooth.
And finally, the moist atmosphere can also help prevent the exterior from drying out, which then leads to cracking as the cheesecake cools.

But there’s an easier way to accomplish all this without submerging your pan in water.

Years ago, I worked on a cheesecake recipe that required a bain marie and much to my chagrin, my springform pan allowed water to penetrate into the bottom crust, ruining the entire cake. I threw up my hands and never bothered to try again until I found this easier recipe that eliminated the water bath, but still gave me a creamy, delicious cheesecake.

The Importance of Room Temperature Ingredients

To create that very smooth texture for your cheesecake, you simply must have the major ingredients at room temperature – that’s the cream cheese, eggs and sour cream. I took mine out of the fridge a good two hours before using them in the recipe. This way, they blend together thoroughly without having to overmix them.

Create a Moist Oven

The no-water-bath method involves wrapping your springform pan in a double-layer of foil, and then using a simple pan of boiling water on the lowest oven shelf to create a moist atmosphere inside your oven. The foil will reflect some of the heat away from the pan, helping to insulate it from a bit of the oven’s heat. The pan of water will also help regulate your oven so that it doesn’t experience the highs and lows of the heating process.

How to Tell When Your Cheesecake is Done

The trickiest part of baking a cheesecake is knowing when it’s done. The easiest way to show you is by sharing a video that illustrates when your cheesecake is baked enough to set up, but not overbaked and dry. I think this video explains it best:

Results

I used this technique to bake this cheesecake and it came out perfectly – not at all overbaked on the sides, smooth and creamy all the way through, and no cracking at all on the top. And no messy water bath to deal with!

Print Recipe

Cheesecake Recipe (No Water Bath!)

A creamy New York style cheesecake that requires no water bath.

Prep Time35

Cook Time1 50

Total Time2 25

Course: Cakes, Dessert

Cuisine: American

Keyword: cheesecake

Servings: 8 Servings

Calories: 250kcal

Author: Don Herman

Equipment

1 10" Springform Pan

Ingredients

Graham Cracker Crust

3 Cups Graham Crackers finely ground
1/2 Cup Granulated Sugar
12 tbsp Butter melted
1/2 tsp Cinnamon
1/3 tsp Salt

Cheesecake Filling

4 8 oz Cream Cheese packages
1 Cup Sour Cream
4 lg Eggs
2 tsp Lemon Juice
1 tbsp Vanilla Extract
1 1/2 Cup Granulated Sugar
3 tbsp Cornstarch

Instructions

Allow cream cheese, sour cream and eggs to come to room temperature. Do not skip this step.

Graham Cracker Crust

Preheat oven to 350° F
Wrap the outside of a 10" springform pan with a double layer of aluminum foil.
Grease the sides and bottom of the pan. Line the inside edges with parchment paper so that the paper extends about 1 inch above the rim.
In a medium bowl, whisk together the graham cracker crumbs, sugar, cinnamon and salt. Add the melted butter and stir until uniformly moistened.
Using your fingers or the bottom of a measuring cup, press the graham cracker crumbs firmly into the springform pan. It's OK if the crumbs don't come up all the way to the top of the pan.
Bake the crust for 12 minutes, then remove to a cooling rack.
While the crust is cooling, prepare your filling.

Cheesecake Filling

Lower the temperature of the oven to 310° F. Arrange oven racks so that one rack is at the bottom and the other is in the middle of the oven.
Heat a pan of water to boiling and have it ready.
In a medium bowl, whisk together the eggs, lemon juice and vanilla until you no longer feel resistance from the whites, but not frothy. Set aside.
In a large mixing bowl, beat the cream cheese until smooth – about 30 seconds.
Add the sugar and cornstarch and mix for another 30 seconds, then let stand for a minute. While you're waiting, pour the boiling water into a 9X13" pan and set on the lowest rack of your oven. The pan should be about 3/4 full of boiling water.
Scrape down the mixing bowl and mix for another 30 seconds. Add the sour cream and blend together with the cheese/sugar mixture.
Set mixer to low speed and slowly pour in the egg mixture, adding about 1/2 cup at a time and blending before adding more. Take your time.
Scrape down the sides and give it one more mix to ensure everything is blended well. Then pour the mixture into the cooled crust.
Place the cheesecake in the 310° F oven on the middle rack and bake for 1 hour 50 minutes. Test for doneness and add another 10 minutes if necessary. (See doneness test video above).
Once it's done, turn off the heat but don't remove the cheesecake from the oven. Simply crack open the oven door with a wooden spoon and allow to cool for at least another hour. (One hour worked fine for me, but it was still quite warm.)
Place the cheesecake in the refrigerator, uncovered, and cool overnight.