Now, for the foolproof baking method: the water bath. I wrap the bottom and sides of my springform pan tightly with two layers of heavy-duty aluminum foil to prevent any water from seeping in. I pour the filling over the cooled crust and smooth the top. I place the foil-wrapped pan into a larger roasting pan and, with the oven rack pulled out, I pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This gentle, steamy heat is the secret to baking the cheesecake evenly without cracks or a rubbery texture.
I carefully slide the rack into the oven and bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle jiggle—like Jell-O. I turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This gradual cooling is the second secret to preventing cracks. I then remove it, run a knife around the edge to release it from the pan (this prevents sinking), and let it cool completely at room temperature before chilling it, uncovered, in the fridge for at least 6 hours, preferably overnight.
Pro Tips for Best Results
I tested the filling three different ways: without pudding mix, with cooked pastry cream folded in, and with the dry instant mix. The dry instant mix is the clear winner for ease and perfect texture. It sets the cheesecake beautifully, infuses it with authentic vanilla flavor, and eliminates any risk of a runny center or cracks. It’s my secret ingredient I won’t bake without.
Here’s what I learned the hard way about the water bath: foil can leak. My first attempt resulted in a soggy bottom crust because a tiny tear let water in. Now, I use two oversized pieces of heavy-duty foil, crimping them tightly up the sides of the pan. For absolute security, you can also place the springform pan inside an oven bag before setting it in the water bath.(See the next page below to continue…)