When your cheesecake is done, watch for a jiggle in the middle, touch it to make sure the batter doesn’t adhere to your finger, check the temperature, tap it, or look for a brown edge around your cake with a dry surface.
My name is Angie, and I am a self-taught baker with over ten years of expertise creating cheesecakes. I am an expert in baking and cake decorating, and I appreciate simplifying the process and making it more accessible to everyone!
In this post, I’ll show you five easy methods to detect when a cheesecake is done and answer any concerns you may have about it.
Lets get baking!
Contents
- First Things First: Define “Done”
- 5 Ways to Tell When a Cheesecake is Done
- FAQs
- Wrapping It Up
- FAQs
- Do you cover cheesecake when cooling?
- What is the toothpick test for cheesecake?
- Can you overcook a cheesecake?
- Can you put a cheesecake back in the oven after it has cooled?
- How jiggly should cheesecake be when done?
- How long to cool cheesecake before removing from springform pan?
- How do you know if you’re done without a toothpick?
- Is a cake tester better than a toothpick?
- How do I know if my cheesecake is overmixed?
First Things First: Define “Done”
When we bakers say something is done, we mean it is totally cooked and safe to eat.
Similar to how we judge doneness in cooking, our assessments of the degree of doneness might vary based on what we’re baking and the texture we’re aiming for.
We seek for a firm and velvety overall texture with a creamy, almost custardy core in traditional cheesecakes. We don’t want a cheesecake that is lumpy or broken.
5 Ways to Tell When a Cheesecake is Done
Here are five basic approaches I’ve tried to determine whether a cheesecake is done.
#1: The Shaky Shake (More Like a Jiggle)
With your oven gloves on and your cake still in the oven, reach for your cake pan and gently jiggle the cheesecake.
You want a little portion in the middle of the cake, approximately the size of a babybel cheese, to move to your jiggle.
Remove your cheesecake from the oven at this stage. There’s no need to be concerned about the center being overly soft; just allow the remaining heat from the pan take over.
If the jiggling region of your cheesecake is much larger, it implies that the center of your cheesecake is still undercooked and raw. It will also most likely shatter when you attempt to take it from the pan. So check it after around 5 minutes in the oven.
#2: A Gentle Touch
I know you can’t say no to this one! Before you begin, make sure your hands are clean.
Give the middle of your cheesecake a little tap on the surface with a finger or two. Your cake should be somewhat stiff to the touch and not stick to your fingertips.
If your cake isn’t done, your fingers will be covered with moist batter. Simply bake it for a few more minutes and check it again.
#3: Take Its Temperature
Check the interior temperature of your cake using a thermometer, which is perhaps the most foolproof way of all.
Remember to check the temperature of the cake in the middle since it is the portion that takes the longest to cook.
To acquire the most precise temperature, insert your sharp metal stem halfway into the cake. When the temperature reaches 150 to 155 degrees Fahrenheit, it is done.
I know what you’re thinking: wouldn’t it result in a hole in my cake? The answer is, of course, you would. If you are concerned about the appearance of your cake top, use one of the other four ways.
#4: Hit it
Very comparable to the shake, but with less effort. Instead of reaching into the oven with your hands, tap your cheesecake with a wooden spatula or any other long oven-safe device.
Look for the same babybel-sized jiggle in the middle, and you’ve got yourself a completely cooked cheesecake.
#5: The Look
Look deep into the soul of your cheesecake; it should tell you how long it needs to cook.
A joke of course
Look for a golden brown border that puffs out slightly. Keep in mind that the interior of this brown ring should still be a delicate ivory hue, or else the cake will be overdone.
You should also seek for a matte surface, since the finished outer layer of your cake should not be sticky.
FAQs
Here are a few more questions you could have about the subject. I’ll respond to them shortly here.
How to tell if my cheesecake is undercooked?
If your cheesecake is still liquid and has no browning on the edges, it is undercooked.
Is cheesecake still jiggly when done?
When the cheesecake is done, just the middle should be jiggly.
Can you overcook a cheesecake?
A cheesecake may be overcooked. Overcooked cheesecake cracks and has a gritty, dry feel rather than being smooth and velvety.
Should a cheesecake be brown on top?
What you should be looking for is a golden brown border, not brown per se.
Wrapping It Up
Cheesecakes may be complex and time-consuming to make. Ingredients are often extremely expensive, and they might take a long time to bake in the oven. Nothing is more depressing than watching all of your hard work and delicious food go to waste.
I’ve had 100% success with these procedures, and I strongly suggest doing at least one, if not all, of these tests to ensure you receive the ideal cheesecake every time!
Let me know what works best for you in the comments!
About Angie
FAQs
Do you cover cheesecake when cooling?
Cheesecake that has cooled
Allow the cheesecake to sit for approximately 1 hour. Again, abrupt temperature swings can induce cracking. Once the cheesecake has reached room temperature, wrap it securely in plastic wrap and place it in the refrigerator for 4-8 hours or overnight (my favourite period).
What is the toothpick test for cheesecake?
The Toothpick Test.
Insert the majority of it into the cheesecake and wait a few seconds before removing it. It’s undercooked if it’s moist and dripping with fluids, yet overdone if it’s too dry. You may use this approach many times, but remember to poke the same hole each time.
Can you overcook a cheesecake?
Prevent Overcooking
DON’T OVERCOOK. Overbaking a cheesecake might result in surface fractures. The cheesecake’s core should be somewhat unstable, the filling pale, and the outside ring slightly puffy and firm. It will continue to cook as it cools, retaining its silky, creamy texture.
Can you put a cheesecake back in the oven after it has cooled?
If your cheesecake has already been made and cooled, you may reheat it in the oven on low heat. Low heat is recommended to avoid burning or scorching the cake’s edges. To reheat your cheesecake, either place it in a water bath or return it to the oven on the rack.
How jiggly should cheesecake be when done?
The key to determining when a cheesecake is done is to jiggle it. What exactly is jiggle, you ask? Shake the cheesecake gently (while wearing oven gloves, of course). It’s done when the cheesecake appears virtually set and just a tiny circle in the middle jiggles slightly.
How long to cool cheesecake before removing from springform pan?
Remove the cheesecake from the pan once it has cooled overnight, at least 12 hours. This will guarantee that it is strong enough to withstand breaking.
How do you know if you’re done without a toothpick?
Our Favorite Toothpick Substitute
Look through your knife collection for the one with the narrowest blade. Then, insert the blade into the cake’s middle. The cake is done when the knife comes out clean. If any batter or crumbs adhere to the blade, continue baking the cake for a few minutes longer and retest with a clean knife.
Is a cake tester better than a toothpick?
Metal testers are too slick and don’t tell as much about what’s going on within the cake. While the wood aids crumb-clinging, toothpicks are short and thick, which might be difficult to use. Always use a serrated knife to check whether your cake is done; it will tell you a lot.
How do I know if my cheesecake is overmixed?
Investigating the Case. THE REASON: The batter was overmixed. When creating your filling, overmixing might result in too much air being incorporated into the batter. When the cheesecake is cooked, the air bubbles will break and the cheesecake will fall and crack.
