Classic cheesecake with graham cracker crust is silky smooth, ultra rich, and very creamy.
  • Protect your springform pan from water leaks by wrapping carefully with foil, setting it inside a slow cooker plastic liner bag, or placing it inside another slightly larger pan or pot (my preferred method, I use a 10-inch cake pan).
  • Set protected cheesecake into a large roasting pan (at least 2-3 inches deep).
  • Transfer to the oven.
  • Pour hot water into the roasting pan so it comes at least halfway up the height of the springform pan (1-2 inches deep).

    • For more detailed instructions and information, see my full tutorial on how to make a water bath for cheesecake.