Cheesecake is a very delicate dessert and it’s crucial that the baking process is executed properly to yield a cake that is evenly cooked and white on top. Cheesecakes that are overcooked, even slightly, can result in the top edges of the cake to turn brown. In order to make cheesecake without browning the top, you will need to bake it one day ahead of time in order to allow it time to reach the perfect consistency. The extra time combined with a simple technique involving refrigeration will help you get the perfectly cooked cheesecake you desire.
Things You'll Need
Turn the oven off when the cheesecake reaches a point where there is a three inch circle of uncooked cake in the center. The circle will be easy to see as it will be a different color and texture from the rest of the baked cheesecake.
Allow the cheesecake to cool to room temperature inside the oven.
Cover the entire cheesecake with plastic wrap.
Place the wrapped cheesecake into the refrigerator and chill for at least 12 hours before serving.
References and ResourcesChef Norm: Cheesecake Know How
Cooking For Engineers: Cheesecake, Plain New York Style