Set a roasting pan on the floor of the oven (if this is not your jam, see baker's notes; I have an alternative process for this) and fill it with 4 quarts of warm water. Place the springform pan on the center oven rack and bake for 1 hour without opening the door. Check the cheesecake after 1 hour — the outer 2 to 3 inches of the cheesecake should be slightly puffed and fairly firm, but the center should be set but still slightly jiggly when wiggled gently, resembling Jell-O. If the outer ring isn't firm, let the cheesecake bake for another 10 to 15 minutes. If it is done, turn off the oven heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm, humid oven (with its door cracked!) for 30 minutes.