Cooling a Cheesecake (Plus Simple Prep Tips)

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Patience is the best method to chill cheesecake. To guarantee tastiness and perfection, use the correct pans and applications. As a result, there is no way to fast chill a cheesecake.

Yet, the suggestions below will assist you in making better use of your time.

Cool on a Wire Rack for One to Three Hours

Put the cheesecake pan on a wire rack to cool completely. Before placing the cake in the refrigerator, allow it to cool fully. Cover your cheesecake with plastic wrap before placing it in the refrigerator.

Refrigerate the cheesecake for at least 24 hours before serving. This method of cooling the cake allows the flavors to mingle. The cake’s richness and substance are enhanced by an extended chilling period.

Preparing the Pan

To make the cheesecake, butter the sides and bottom of a springform pan made of steel or aluminized steel. Choose a pan with three-inch sides and a detachable bottom. This kind of baking pan has two parts and deeper than a standard cake pan.

To remove a completed cake, just open the clamp, which releases the bottom. This prevents you from flipping the cake upside down, which may easily ruin it.

Just make sure your bottom piece is flat and has no raised edges. This allows you to remove the cheesecake without touching or marring the corners.

If you don’t have a springform pan, here are several alternatives to consider.

Cheesecake Ingredients

It is critical to utilize only the freshest ingredients while constructing a cheesecake. Unless otherwise specified in the recipe, start with the ingredients at room temperature, or approximately 68 degrees Fahrenheit.

Make sure you have a quick-reading thermometer on hand to monitor the temperatures of the components. Before preparing the dessert for baking, assemble all of the ingredients and measure them out.

The cheese, as the name implies, is at the center of a cheesecake delicacy. Cream cheese, cottage cheese, Neufchatel, mascarpone, farmer cheese, or ricotta are all common cheeses. For the greatest results, never use fat-free or reduced-fat cheeses.

Heavy whipping cream, sour cream, or half and half are often used in cheesecake recipes. Cream is used to make the cheesecake creamy and smooth. Again, use conventional creams rather than fat-free or reduced-fat creams.

Sweetener: Brown or granulated sugar, confectioners sugar, or honey are all required in cheesecake recipes.

Eggs: The eggs in a cheesecake recipe bind and shape the dish. They are also used to enhance richness and a creamy texture.

Flavorings: The ingredients you choose may change the taste of your cheesecake. Chocolate, spices, fruits, and nuts are among the ingredients that flavor and distinguish the cake.

Making the Crust

The basic cheesecake crust is made of crushed graham crackers. To sweeten, combine the cracker crumbs with melted butter and a teaspoon or two of sugar.

You might also add some chopped nuts or cinnamon. In addition to graham crackers, you may make a cheesecake crust out of chocolate wafers or gingersnap cookies.

Pour the crumb mixture for the crust onto a greased baking pan when it has been blended. Press the crumbs into position evenly and firmly using the flat bottom of a measuring cup or a big spoon. Extend the crust to the pan’s sides using your fingers.

Although this sort of crust does not need prebaking, it will protect the crust from cracking and provide texture. Let a pre-baked crust to cool completely before adding the cheesecake filling.

Pre-Baked Crusts and Bases

In addition to using crushed graham crackers or gingersnaps for a crust, you may also pre-bake a buttery shortbread crust. This sort of crust, like standard pie crusts, is usually pre-baked. You may also make a sponge cake ahead of time.

Bake the cake in a standard cake pan. Do this roughly 24 hours before preparing the filling. Before adding the filling, cut the cake to fit the bottom of a cheesecake or Springform pan.

Preparing the Filling

To maintain the cheesecake smooth and free of lumps, soften the cheese used for it at room temperature. Wait 30 minutes for the cheese to come to room temperature.

This time may vary significantly depending on the temperature of your kitchen.

Adding the Eggs

Make sure the eggs are at room temperature before using them as an emulsifier. The butter and sugar in the recipe will clump if the eggs are cold.

As a result, take the eggs out of the fridge and set them on the counter for 30 minutes. Place the cold eggs in warm water for around ten minutes to speed up the warming process.

Always combine the sugar and the cheese before adding the other ingredients. This method will smooth the cheese and, once again, avoid lump formation. Using an electric mixer set on low or medium speed, or a wire whisk, combine the sugar and cheese.

For the best results, add one egg at a time. Mix in the egg by hand or with an electric mixer set to low or medium speed.

After that, add the liquids and creams and thoroughly combine before adding the flavorings. Gently fold in the fruits or nuts by hand.

Don’t Beat the Batter

Never, ever, ever beat the cheesecake batter. Instead, swiftly combine the ingredients to eliminate air bubbles. Overbeating the mixture creates too many pockets of air, which puffs up the cheesecake during baking and causes cracks to form while cooling.

Use a Food Processor for Faster Preparation

If you don’t want to wait for your chilled ingredients to get to room temperature, combine the filing in a food processor. A food processor reduces the formation of air, resulting in a creamy and smooth texture.

Baking Your Cheesecake Recipe

When you’re ready to bake the cheesecake, pour the filling into the chilled crust or foundation. Place the pan on a baking sheet with one-half-inch edges to catch any leaks. Put the cake in the pan’s middle.

Bake and Cool the Cheesecake Slowly

A cheesecake should be baked gently in a 325 or 350 degree Fahrenheit oven.

After baking the cake for the specified time, cool it partly by turning off the oven and keeping the cake in the oven for an additional hour. Take the cake from the oven and cool completely on a wire rack.

Remember this rule of thumb: a cheesecake does not like unexpected temperature changes. As a result, cooling should be progressive rather than abrupt.

Additionally, never open the oven door during the first 30 minutes of baking. This may cause the cheesecake to break. When chilling, a cheesecake continues to bake. That is why overbaking causes cracks.


What is the best way to cool a cheesecake?

Cheesecake that has cooled
After the cheesecake has finished baking, just switch off the oven and open the door. Let the cheesecake to sit for approximately 1 hour.
Cover securely with plastic wrap and refrigerate for 4-8 hours or overnight after the cheesecake has reached room temperature (my preferred length of time).
May 24, 2014

How long do you cool a cheesecake before refrigerating?

The texture of the cheesecake may be lost if the temperature changes abruptly. After an hour, let the cheesecake on the counter for another 1-1.5 hours to come to room temperature. If you cooked the cheesecake in a springform pan, let it in the pan to cool completely.

Can you put cheesecake in the fridge to cool it faster?

There are various techniques for swiftly cooling a cheesecake. You may chill your cheesecake on a wire rack, in the fridge after it’s reached room temperature, by leaving the oven door open as it cools, or by freezing it once it’s reached room temperature.

How do you cool a cheesecake in a springform pan?

When your cake pan is no longer hot to the touch, cover it and place it in its springform pan in the refrigerator to cool overnight. Cooling it overnight insures a good set.

How long to cool cheesecake before removing from springform pan?

Chill the cheesecake in the water bath for 45 minutes, or until the water is barely warm. Take the springform pan from the water bath, remove the foil, and refrigerate the cheesecake for at least 8 hours or overnight. Remove the springform pan’s sides.

Should I cover cheesecake when cooling in fridge?

You want to wrap the cheesecake as tightly as possible. Properly covering the cheesecake will keep it from drying out in the fridge or freezer. Also, it will preserve the taste of the cheesecake by preventing outside scents from being absorbed.

Can you put cheesecake straight in the fridge after baking?

Creamy meals containing eggs and milk, such as pumpkin pie, custard pie, and cheesecake, must be cooked to a safe internal temperature of 150oF to 160oF first. After baking, they must be chilled and cooled to room temperature (approximately 1 hour) to set.

Does cheesecake get harder in the fridge?

This jiggly middle is entirely OK since the texture of the cheesecake will firm up when refrigerated, generally overnight in the refrigerator or for at least 6 hours after chilling on a wire rack.

Why did my cheesecake crack while cooling?

Cheesecake shrinks as it cools, and if the sides stay adhered to the pan, cracks emerge. Don’t overbake the cheesecake; remove it from the oven when the middle is still jiggly. As the cheesecake becomes too dry, cracks occur.

Should cheesecake still be soft after cooling?

You may be concerned that a runny centre signifies uncooked cheesecake, but it’s completely safe and typical. When it cools on a cooling rack, the center will firm up, resulting in the smooth surface you want. Test Kitchen Tip: Sour cream cheesecakes should jiggle a bit more and have a bigger soft area in the middle.

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