A water bath may sound exotic but it simply means baking the cheesecake in a springform pan set in a larger roasting pan surrounded by hot water. Cheesecakes require a water bath so the cheesecake doesn’t crack. Here’s how it works: 1. The water bath helps the cheesecake bake evenly. The hot water insulates the outer edges of the cheesecake so the edges don’t bake more quickly than the middle.  This ensures even baking throughout and lessens the likelihood of the cheesecake cracking, sinking, puffing up, darkening or curdling. 2. A water bath creates a moist environment. This is important because cheesecakes are egg-heavy. Eggs need steam caused by the humid environment to properly rise and avoid drying out or burning, which again causes cracking.