Lucinda’s New York-Style Cheesecake

Place springform in center of foil and wrap foil tightly around bottom and sides of pan.

Lining the pan with foil helps keep water from seeping into the cheesecake, which causes the crust to become soggy.

Place pan in water bath: transfer to oven and bake:
Transfer to a roasting pan, pour filling into springform pan, and smooth the top. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly.

Remove from water bath and foil; chill:
Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

Slice the cheesecake and serve:
To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

How to Slice Cheesecake:

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