There's a good reason (a couple, actually) why cheesecakes are baked in a water bath. A water bath ensures the cheesecake bakes up smooth, creamy, and without cracks or burns. But if you really want to avoid it altogether, the best way to ensure that you get the desired cheesecake texture is to bake the cheesecake slowly and gently at a low temperature - as low as 140°C (284°F). The baking time will be slightly longer but you'll be able to prevent the cheesecake from over-baking and browning too much on top. It would take approximately 1 hr 30 mins (give or take) at 140°C (284°F) for the amount of batter when baked in the pan size specified. Alternatively, you could give your cheesecake the benefits of a water bath by filling a shallow pan with water and setting it on a rack below the foil-wrapped cheesecake pan, instead of placing the cheesecake pan in it. Remember to keep the cheesecake pan wrapped in foil, whether or not you use a water bath.