Spoon the mixture into the pan and place it in the center of a larger baking pan. Pour enough very hot water into the baking pan to reach two-thirds of the way up the side of the springform pan. Cover the entire baking dish with foil. Pierce the foil in several places with a knife. Bake the cake for 1 hour, then lift off a corner of the foil to allow the steam to escape. Recover the pan and bake until the cake looks rather wet and is still very slightly jiggly in the center, but the edges are set, 40 to 45 minutes longer.