Summarize the following:
Bring 8 cups (1,900 mL) of water to a boil. Once the water is boiling, carefully pour it into the roasting pan so that the water reaches about halfway up the side of the springform pan. While this might sound like an odd instruction, you are actually giving the cake a water bath that will help the filling to cook without cracking. Place the roasting pan on the lower rack of the oven. Set your timer for 1.5 hours and let your delicious cheesecake bake. After 45 minutes, rotate the cheesecake 180 degrees to ensure it cooks evenly. After the baking time has passed, open the oven and gently shake the cheesecake back and forth to ensure doneness. The cake should wiggle slightly in the center and should be firm around the edge. The center will firm up as the cake cools. Open the door of the oven about 1 inch (2.5 cm). Let the cheesecake cool in the oven as the oven cools, which should take about 1 hour. This sort of slow, gentle cooling will make sure that the filling doesn’t crack in the face of the cold air outside the oven. You will want to leave it in the fridge for a minimum of 4 hours. The cold temperature will help the cheesecake to firm up. Some dessert chefs believe the cheesecake should be cooled uncovered for 2 to 3 hours. Chilling the cheesecake this way also helps to disperse the moisture that would otherwise form on the top of the cheesecake. Once it has chilled thoroughly, you can slide a spatula along the inside of the pan to separate the crust and cake from the pan. You must wait to do this until after the cheesecake has cooled or else you run the high risk of separating the cheesecake from its crust. Open the springform latch and gently remove the sides, leaving the cheesecake in all its glory. Then, carefully remove the bottom of the springform pan while transferring the cake to a plate or platter. You can add toppings, like strawberries or raspberries, or drizzle chocolate over the top, if desired.
Place the springform pan into a high-sided roasting pan containing hot water. Cook the cheesecake for 1.5 hours. Turn off the heat and crack the oven door for 1 hour. Cover the top of your cheesecake with foil and place it in the fridge. Remove your cheesecake from the pan. Serve the cheesecake and enjoy!