3 Easy Ways to Find Out if Your Cheesecake Is Done (2024)

FAQs

3 Easy Ways to Find Out if Your Cheesecake Is Done? ›

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

If the edges are liquid, rather than set and firm, your cheesecake isn't done yet. Only the middle 2 inches (5 cm) should still be jiggly rather than firm when your cheesecake is perfectly baked. Take it out when the surface is no longer shiny. Once the surface of the cheesecake is no longer shiny, it's done!

Doneness Test

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

Fresh cheesecake usually has smooth, even edges and is soft. If it is stale, it will have crusty and broken edges, and if it is spoiled, the cheese filling will appear rubbery.

The cake should jiggle just a little in the center if it's done. If the whole cake ripples and jiggles you know it needs a little more time to bake. Quick tip: Your cheesecake will do its entire cooling process inside the springform pan. Don't attempt to remove it from the pan until it's been refrigerated overnight.

Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners.

You can usually tell within the first 20 minutes of baking the cake if the foil didn't hold and water entered your cheesecake. Very thin, usually large, watery bubbles will appear on the surface of the cake or you can see little sputtering places on the edges.

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Can a no bake cheesecake set in 3 hours? ›

If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better. Let it sit overnight in the refrigerator for easier slicing, or make it up to two days ahead if you're orchestrating a big party.

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

You can bake a cheesecake in a water bath, too, but you have to wrap the springform pan with foil to make sure the water doesn't seep in and make it soggy. Play it safe and put the roasting pan of water on the lower rack and bake the cheesecake on the rack above.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface.

Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it's done.