How A Water Bath Works To Cook Your Cheesecake

Make a water bath for your cheesecake

To create a water bath for your cheesecake, you'll need a baking tin to hold the batter (a springform pan works best), a larger oven-safe dish for the water (a roasting pan is perfect), aluminum foil, and boiling water. After pre-baking your crust and while it cools, start preparing the water bath. Boil water on the stovetop as you mix your filling ingredients, then pour the filling into the crust in the springform pan. Wrap the pan in two layers of aluminum foil to prevent any water from leaking into the cheesecake, and place it inside the roasting pan. Next, put the roasting pan in the preheated oven and carefully add hot water until it reaches about 1 inch high. Close the oven door and let your dessert bake.

If this method feels too complicated, there's a simpler option that doesn't require baking the cheesecake in water. Just place the springform pan on the middle rack by itself, and set a baking pan filled with hot water on the bottom rack. Regardless of the method you choose, once your cheesecake is done baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for about an hour.

Other uses of a water bath in cooking

You may have come across the concept of a water bath before, even if it wasn't in relation to cheesecakes. This method, also referred to as a bain-marie, is widely used in various cooking techniques in the kitchen. It is particularly common in baking. For example, a sponge cake benefits from the moist atmosphere created by a water bath. Some chefs also utilize this method in bread-making to achieve a soft, moist loaf with a tender crust.

Other well-known baked treats, such as flan, crème brûlée, and other delicate custards, require this controlled, gentle, and humid baking environment to ensure they set properly without cracking. The water bath is also a key factor in giving these creamy desserts their signature silky texture.

In addition to desserts, water baths are essential in preparing certain savory dishes. Take terrines, for instance. This compact dish, usually made from a blend of meats, fish, and other ingredients, thrives in the humid conditions provided by a bain-marie, which helps maintain a moist and tender texture. Furthermore, sous vide cooking is a type of water bath technique where food is vacuum-sealed and submerged in water kept at a precise temperature. The aim here is to preserve flavors and moisture, resulting in a tender dish.