Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes.
Turn the oven off and open the door for a couple of seconds, just to let some heat out.
Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.
Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.