Classic Cheesecake Recipe

oven. Or you can place the roasting pan in the oven first then pour the hot water in. Whichever is easier for you.
Bake cheesecake for 5570 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top tent it with aluminum foil halfway through baking. When its done the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean and dip into warm water between each slice.
Serve cheesecake with desired toppings see Note. Cover and store leftover cheesecake in the refrigerator for up to 5 days