Once the springform pan is ready, pour the mixture into it and set it in a roasting pan (or another pan) with enough space to avoid contacting edges. After placing in the oven, gently add enough hot tap water to fill the springform pan halfway up the sides.
Cook for 2 hours and fifteen minutes, or until the cake becomes a very pale shade of brown and a knife inserted in the middle comes out clean. After taking the pan out of the water bath, carefully remove the foil covering it. Allow it cool to room temperature, which should take around four hours. Cover and chill in the fridge until completely cooled. Chilling this cheesecake overnight will bring out its full flavor and texture.
The springform pan will be hot and dripping with sauce when removed from the bain-marie, so be sure to have a big tray or dish ready to catch it. The water in the bain-marie will be quite hot when removed from the oven, so be very careful.
Get a good idea of where you'll put the roasting pan before you take it out of the oven. Otherwise, you'll be frantically fumbling about for a suitable spot to put it. I take the whole assembly out of the oven since I can't get the cheesecake out of the bain-marie while it's cooking. Although I have avoided burns thus far, I have soaked the potholders in the boiling water and it's incredible how quickly the water wicks up to my delicate fingertips when I remove the springform pan.
There may be little cracks in the top of the cheesecake and it will appear puffed and airy when you first take it out of the oven. Keep hope alive. The hairline cracks will go away and the cheesecake will somewhat deflate as it cools.
