How To Cool A Cheesecake – A Pastry Chef’s Perfect Way

As a pastry chef with years of experience, I have baked countless cheesecakes and I can confidently say that cooling a cheesecake is just as important as baking one.

How to cool a cheesecake: after baking, cool a cheesecake in the oven with the door slightly ajar for an hour to avoid temperature shock. Then move it to a wire rack until it reaches room temperature. Lastly, refrigerate it for at least 4 hours, ideally overnight.

But cooling a cheesecake can be a tricky process, so here is my ultimate step-by-step guide on how to cool a cheesecake.

Master The Baking Process First

Getting the baking process right is crucial to ending up with a cheesecake that is both creamy and delicious.

First, make sure all your ingredients are at room temperature before starting to mix them. This will ensure the batter is smooth and uniform.

Next, always pre-bake the crust.

A pre-baked crust will help prevent as Mary Berry says, “a soggy bottom”. Once your cheesecake is in the oven, avoid opening the oven door until the cheesecake is almost done.

The best way to tell if your cheesecake is done is to gently jiggle the cheesecake.

If it jiggles slightly and has a set appearance around the edges, it’s done.

How To Cool A Cheesecake

Now that your cheesecake is baked to perfection, it’s time to cool it down. Cooling a cheesecake slowly and gently is key to preventing cracking and ensuring a smooth, creamy texture. Here are the steps to cool your cheesecake:

1. Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. This will help prevent it from sticking to the sides while cooling.
2. Let your cheesecake cool in the springform pan for about 5 minutes. This will allow the edges to slightly pull away from the pan, making it easier to remove later.
3. Gently lift the cheesecake out of the pan and onto a wire rack. If using a water bath, keep the cheesecake in the water bath until the water has cooled down before lifting it out.
4. Let the cheesecake cool on the wire rack until it reaches room temperature. This can take between 1-2 hours depending on the size of the cheesecake.
5. Once the cheesecake has cooled to room temperature, place it in the refrigerator and let it cool for at least 4 hours before serving. This will help it set and become even creamier.

Other Cooling Methods

While the above method is the pastry chef’s perfect way to cool a cheesecake, there are other ways to cool a cheesecake if you’re short on time.

Here are a few alternatives:

1. Cool the cheesecake in the fridge for 30 minutes, then place it in the freezer for 30 minutes.
2. Put the cheesecake in the fridge for an hour, then transfer it to the freezer for 30 minutes.
3. Place the cheesecake in the fridge for an hour, then remove it and leave it on the counter for 10 minutes for a faster cool-down.

However, keep in mind that these alternatives may not result in a perfectly smooth and creamy cheesecake.

My Experience of Cooling Cheesecakes

As a chef, I have experimented with various cooling methods, and I can confidently say that the pastry chef’s perfect way is the best way to cool a cheesecake.

I once made a cheesecake for a dinner party and decided to skip the wire rack and put it in the fridge immediately after taking it out of the oven.

The result was a cracked and dense cheesecake that lacked the creamy texture that makes a cheesecake so delicious.

Since then, I always make sure to follow the pastry chef’s perfect way to cool a cheesecake, and my cheesecakes have been consistently creamy and delicious ever since.

So, take your time, follow these steps, and you’ll be rewarded with the perfect cheesecake every time.

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