How Do You Bake in a Water Bath

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First, prevent leaks. If your springform pan isn’t sealed, water will creep in and ruin your crust. Wrap the outside tightly with heavy-duty aluminum foil—two layers, at least.

Pop the wrapped pan into a larger roasting pan. Pour your cheesecake batter in. Now, boil a kettle of water—use hot water, not cold. Cold water shocks the pan and ruins the gentle effect.

How to Make a Cheesecake Water Bath (Video) (Video) - Sally's Baking

Carefully slide the roasting pan into the oven, then slowly pour the hot water into the outer pan until it reaches halfway up the sides of your cheesecake pan. Don’t splash the top!

Is it a little precarious? Yes. Does it feel like a science experiment? Also yes. But you’re a baker, not a coward.

When to Use a Water Bath (And When to Skip It)

You absolutely need it for New York-style cheesecake, crème brûlée, and flan. Any custard that demands a silky, trembling texture is begging for this treatment.

You might also use it for savory dishes like a delicate egg soufflé or a terrine. It keeps those from turning into rubbery hockey pucks.

Don’t use it for a dense pound cake or a cookie. That would be like putting your hiking boots in a jacuzzi—pointless and weird.