Baking in a water bath yields an ultracreamy cheesecake with a texture that is consistent from the edges to the center. You can bake any crustless cheesecake this way.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F.

Coat the bottom and sides of a 9-inch springform pan with:

Sprinkle with:

Tilt and tap the pan to spread the crumbs evenly over the bottom and sides. Set the pan on a length of wide heavy-duty foil. Fold the foil carefully up against the sides of the pan without tearing it.

Beat in a large bowl, or in a stand mixer with the paddle attachment, just until smooth:

Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes:

Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition:

Add and beat on low speed just until mixed:

Scrape the batter into the pan and smooth the top. Set the pan in a large baking dish or roasting pan. Set the baking dish on a pulled-out oven rack and pour in enough boiling water to reach halfway up the sides of the cheesecake pan. Bake until the edges of the cheesecake look set but the center jiggles slightly when the pan is tapped, 55 to 60 minutes.

Turn off the oven, prop the door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 1 hour.

Transfer to a rack and let cool completely in the pan before removing the pan ring. Cover and refrigerate for at least 6 hours, preferably for 24 hours, before serving.