1. Put the cheesecake into a jellyroll pan and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. . You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
4. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the "skin" on the surface of the cheesecake.
5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
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