Content

• To step
• Method 1 of 4: Checking the temperature
• Method 2 of 4: Shake the cheesecake
• Method 3 of 4: Touch the surface of the cheesecake
• Method 4 of 4: Looking at the cheesecake
• Tips
• Warnings

Whether you like the New York style or more the Italian style, cheesecake is a delicious and light dessert. Due to the fact that it contains a lot of milk and cream, and of course soft cheese, it can be difficult to tell when a cheesecake is ready. However, there are a number of methods you can use to find out if your cheesecake is ready, including testing the temperature, gently shaking the pan, and touching the cake.

To step

Method 1 of 4: Checking the temperature

1. Buy a (digital) cooking thermometer with direct temperature reading. You don't want to wait several minutes while your thermometer determines the temperature, so opt for a thermometer with direct reading. Make sure to clean it after every use.
   • It is good to calibrate your thermometer from time to time to ensure you get a correct temperature reading every time. To do this, fill a small saucepan with water and bring the water to a full boil (with bubbling water). Then measure the temperature of the water; you should now be able to read 100 ° C.
   • If the temperature reading is incorrect, turn the hex bolt on the bottom of an analog thermometer to calibrate it. If you have a digital thermometer, see the instructions to calibrate it.
2. Test the temperature in the center of the cheesecake. The edge of the cake may be warmer than the center of it, so you will need to read the center of the cheesecake to know if it is ready. Do not push the thermometer all the way to the bottom of the pan; pass it halfway through the cake to read the temperature.
   • Keep in mind that inserting a thermometer into the cheesecake can crack the cake. So try to test the temperature only once, instead of several times. If you really need to test the cake several times, always insert the thermometer into the same hole you used the first time to avoid cracking.
3. Watch out for a temperature reading of 66 ° C. As soon as the center of the cheesecake has reached a temperature of 66 ° C, the cake is ready! Remove the cheesecake from the oven and let it cool completely on a wire rack. If the pie isn't done yet, return it to the oven for about 5 minutes, then check the temperature again. Repeat this process until you see a temperature reading of 66 ° C.

Method 2 of 4: Shake the cheesecake

1. Gently shake the baking pan containing the cheesecake. Use an oven mitt to gently shake the pan while the cheesecake is still in the oven. Don't be too aggressive with the still warm dessert so that it doesn't crack. Just shake the pan gently. Be careful not to let water get into the pan if you bake your cheesecake in a water bath.
2. Notice how much the center of the cheesecake wobbles. When you shake the baking pan and a section of 5 cm wobbles in the middle of the cake, the cheesecake is ready. If there is a large wobbly surface, or if the cheesecake is still visibly runny or the batter flows over the sides of the pan, the cheesecake is not ready yet. Let the cake bake for about 5 minutes and then check it again to see if it is ready.
3. Expect crème fraîche fillings to wobble more than cream cheese fillings. If you've used a lot of crème fraîche in your cheesecake, it will be wobbier than a cheesecake made mostly with cream cheese or ricotta. There will be a large area in the center of the cake that is soft, so look out for a slightly brown puffed edge to indicate that the cheesecake is ready. Also keep in mind that the center of the cake will continue to bake and continue to harden as the cheesecake cools.
   • If you continue baking the cheesecake until the center is firm and no longer wobbles, it will have been overcooked.

Method 3 of 4: Touch the surface of the cheesecake

1. Wash and dry your hands well. Before handling the cheesecake, wash your hands thoroughly with soap and warm water. Rinse your hands to remove soap residue, then dry them completely.
2. Use 1 finger to touch the center of the cheesecake. Don't press too hard! You'll want to test the cheesecake in the center to see if it's done, so touch the center, not the edge.
3. Watch out for a solid surface. When the surface of the cheesecake is slightly yielding but firm to the touch, the cake is ready. If your finger sinks into the cake or gets batter on it, the cake is not ready yet. Bake the cheesecake for another 5 minutes and then check it again.

Method 4 of 4: Looking at the cheesecake

1. Check for a light brown puffed edge. You can tell that a cheesecake is done when a 1/2-inch rim starts to brown and pop up a bit. The filling should still be light, not golden brown. Do not bake the cheesecake any further to avoid overcooking it.
2. Check the edge of the cheesecake for firmness. If the edge of the cheesecake is runny, and not firm and set, your cheesecake is not ready yet. Only the center (about 5 cm) of the cheesecake should still be wobbly when your cheesecake is cooked perfectly.
3. Remove the cheesecake from the oven when its surface is no longer shiny. When the surface of your cheesecake is no longer shiny, it is ready! Check that the entire cake, including the soft center part, has lost its shine before removing it from the oven.
   • Some bakers prefer to let their cheesecake cool in the oven. Turn off the oven and let the cake sit in the oven for an hour with the oven door ajar about 2-3 cm. Then remove the pan from the oven, the pie pan from the water bath (if applicable), and then let the cheesecake cool completely before removing it from its mold.

Tips

• Do not open the oven door while your cheesecake is baking. Opening the oven can lower the temperature in the oven and lead to an unevenly baked cheesecake.

Warnings

• Don't test a cheesecake to see if it's done by sticking it with a knife or toothpick. This will not allow you to get an accurate estimate, and it can also lead to a crack in the cake.