Cheesecake

An alternative solution is to place your springform pan inside a slightly larger cake pan. Guaranteed not to rip and leak plus the air space between the pans prevents condensation from forming.

Thank you all!

I respectfully disagree...I love the results when I use a water bath. Instead of covering the top of your cheesecake with foil, cover the OUTSIDE of your springform pan with foil, fill and then add the water to the pan as you slide it into the oven.

agree with above. I don't mind the cracking. I think it gives the cheese cake good character, so i never bother with a water bath.

You don't *have* to, the water bath is just there to reduce the fluctuations in temperature. You run the risk of the cheesecake cracking, so it depends how perfect you want it to look... It'll still taste good without the water bath!