Well-made cheesecake has a smooth top, devoid of cracks or lines, and a firm, creamy interior. Baking cheesecake requires practice to turn out a perfect treat every time. An important aspect of mastering cheesecake is learning when to take it out of the oven. Use a few tricks to tell when a cheesecake has baked long enough. If you time it correctly, your cheesecake will have an even texture from the center to the edges of the custard topping.

  • Spatula
  • Butter knife
  • Refrigerator

Allow the cheesecake to bake for the minimum allotted time on the recipe. For example, if the recipe states to bake for 45 to 55 minutes, allow it to bake for 45 minutes.

Tap the side of the pan with a spatula and watch the center of the cheesecake. If the center of the cheesecake does not move, move to the next step. However, if the center of the cheesecake jiggles, it is not ready. Repeat the test every five minutes until the center is firm.

Poke the tip of a butter knife into the center of the cheesecake until you feel it touch the crust. Pull the knife out, being careful not to burn your hand, and look at the tip. If the tip is clean, the cheesecake is done. However, if the tip has batter on it, repeat the test every five minutes until the knife comes out clean.

Remove the cheesecake from the oven and place it directly into the refrigerator for eight to 12 hours. The cheesecake is ready to eat when its center feels cold and firm to the touch.

  • Because every oven bakes at slightly different temperatures, the times on your cheesecake recipe may not be appropriate. Always check the cheesecake early, but be prepared to let it bake for longer than the recommended bake time.