Part 6/7:
To prevent cracking and ensure a smooth, creamy cheesecake, use the water bath method. Place your filled springform pan inside a larger roasting pan. Carefully add boiling water to the roasting pan until it reaches about an inch up the sides of the springform pan. This gentle steam will help the cheesecake bake evenly and slowly.
Bake the cheesecake at 300°F (150°C) for about one hour. When it’s done, it should have a slight wobble in the center. Turn off the oven, keeping the door closed, and allow the cheesecake to cool slowly for an hour. This step is crucial to avoid cracks.
Once cooled to room temperature, transfer the cheesecake to the fridge and chill it for at least four hours or overnight to set completely.