Now that you've got your batter mixed in the pan, it's ready to go. We've got to get our water bath ready. This is a really vital part of the baking process. If you were to bake this without a water bath, the cheesecake itself is going to rise up a lot the top is going to crack, there's going to be more airy like a souffle than an actual kind of more dense smooth cheesecake. So we're looking more for like a custard. And the purpose of the water bath to is also the water around the cheesecake is going to insulate the cheesecake.

Water can only get so high and temperature once it hits a boiling point. So the outside of our pan will never go above that temperature and it's going to give it a more even bake. It's going to prevent intense heat from pushing All the steam out and making it rising giving us that souffle. It's just insulating it, keeping it at a very controlled temperature. So the egg has time to activate and coagulate and set the cheesecake, but not really add any volume to it. So that's really what we're looking for.

Now I mentioned before I have slow cooker liners and these are great. I'm gonna show you how to do both. In case you don't have access to those. I have the big roll of aluminum foil. You're gonna want a fairly large piece, because we want this to see it's going to completely increase this. So you don't want to wrap it into the pan.

You want to wrap it out and you want to do this very carefully also so that you're not tearing the aluminum foil anywhere. We really don't want water to get in and ruin our beautiful cheesecake that we just spent time on. If you have aluminum foil, you would just put this in your larger pan and put your water in there and it's ready to bake. Now, my favorite thing, because this is like a foolproof method to not get water in your cheesecake. These giant crock pot bags, removable liners that you can pop down in your crock pot are perfect for any size cheesecake basically. So, just gonna open it up, set my cheesecake down in there.

And I want to pull this taut for sure you're not leaving any space. Right and just gathering it so that it's right under the edge of the pan. gathered all that excess up or to twist in tech It's just really nice and you can even do this over top of the aluminum foil if you're really want that insurance that no water is going to get into your cheesecake but personally I just use this method. This is really fantastic and you can just get a box. This is pretty inexpensive for me for me it's a good investment because cheese cakes are the ingredients that you put into them. cream cheese is more expensive.

So I want to spend a little bit more to ensure that my cheese cake is going to come out really nice and the way I want it to. I make sure your pan for your water bath is large enough that there's space the whole way around. I have just a little gap on the sides but this is plenty. And then we want to pour water into this I recommend getting this as the oven, pulling the rack out of your oven partially not so much that it will tip out depending on your oven set On the edge and then pour your water into it. You want your water to be boiling and you want it to come about two thirds of the way up the side of the pan.