Hi Norma! That’s right, this recipe works without a water bath. 🙂 There are 2 big things that often lead to cracked cheesecakes: over-beating the ingredients (especially once the eggs are added!) and sudden temperature changes. My recipe specifically has you add the eggs at the very end and mix a minimal amount, so the batter doesn’t get too much air incorporated. And the baking and cooling process is VERY slow and steady, including a long cooling-off period in the oven once it’s turned off, so the cheesecake very gradually cools down and doesn’t crack.

However, you can also bake it in a water bath if you’re more comfortable with that – you will probably have to adjust the cooking time, though, since that can make cheesecakes take longer. But I do hope you give it a try and let me know how it goes, and I’m also always available if you have more questions! 🙂

In reply to Tara.

Do you not need to do water bath baking? That excitea me as it it’s a pain. But what about cracking if no water bath?

You’re welcome Elisa! I hope they love it as much as I do! Cheers!

Hi Amanda! I’m so glad the recipe was easy to follow for you. Thanks for dropping a comment!

Hi Tara. I’m a big fan of Oreo crusts. It adds so much flavor. YUM! I hope you get to try the recipe soon. All the best.

Hi Andrea. Thanks for commenting! I really hope you enjoy the recipe! Cheers.

This looks so silky, smooth and delicious! I just need a fork and I’m ready to dig in!