How To Tell If Cheesecake Is Done: According To A Chef

If you’re a cheesecake lover like me, you know the importance of getting that perfect creamy texture and avoiding the risk of an undercooked crust!

But have you ever asked yourself how you tell if a cheesecake is done?

Cheesecake is done when its edges are set, but the center 2-3 inches still wobble slightly when the pan is gently shaken. Additionally, a digital thermometer inserted into the side of the cake should read 150-155 degrees Fahrenheit.

How To Tell If Cheesecake Is Done

Portion of raspberry cheesecake.
Portion of raspberry cheesecake.

There are several ways you can easily tell if your cheese is done.

From the jiggle test, clean knife test, temperature check, and simply letting the cheesecake cool.

1. The Jiggle Test

One popular method for testing the doneness of a cheesecake is the jiggle test.

To perform this test, carefully shake the pan, and if the center of the cheesecake only slightly jiggles, then it’s most likely done.

If the entire cheesecake moves, then it needs more baking time.

Keep in mind that this method may not work for all types of cheesecakes, especially those with added ingredients like fruit or chocolate.

2. The Clean Knife Test

Another method for checking the doneness of a cheesecake is the clean knife test. Insert a clean knife into the center of the cheesecake, and if it comes out clean, then it’s done.

If there is still batter on the knife, then the cheesecake needs more baking time.

3. Temperature Check

Using a thermometer to check the internal temperature of your cheesecake is another way to ensure it’s cooked to perfection.

Insert a thermometer into the center of the cheesecake, and if it reads 150-155°F, then it’s done.

If it’s less than that, keep baking for a few more minutes.

4. Let It Cool

Once you remove the cheesecake from the oven, let it cool down.

This is essential because the cheesecake will continue to cook and set as it cools.

Cooling also helps to prevent the cheesecake from cracking.

A Chef’s Extra Tips

If you’re using a glass pan, remember that it retains heat longer than a metal pan, so you may need to reduce the baking time.

Also, if you’re unsure if your cheesecake is done, it’s better to bake it for a few extra minutes than to risk the cheesecake being undercooked.

Now that you know how to tell if your cheesecake is done, go ahead and try out these methods.

Remember, practice makes perfect, so don’t worry if your first few attempts aren’t perfect.

Keep experimenting with different methods until you find the one that works best for you.

My Experience As A Chef

I have made countless cheesecakes, and it took me a while to perfect my cheesecake-baking game.

The temperature check is my go-to method for checking if a cheesecake is done.

I always make sure to use a thermometer, as it gives me the most accurate reading of the cheesecake’s internal temperature.

However, one critical piece of advice that I always give to home bakers is to not rely solely on one method.

It’s crucial to use multiple methods to check a cheesecake’s doneness to ensure that it’s perfectly cooked.

At the end of the day, practice and patience are key to making the perfect cheesecake.


Why Does My Cheesecake Always Crack?

Overbaking, temperature changes, and uneven cooling can cause cracks in the cheesecake. Make sure to follow the recipe closely and avoid sudden temperature changes.

Can I Use The Same Methods To Check The Doneness Of A No-bake Cheesecake?

No, since a no-bake cheesecake doesn’t require baking, these methods won’t work. Instead, look for it to set in the fridge for the required time, typically at least 4 hours.

Can I Still Serve A Slightly Undercooked Cheesecake?

It’s not recommended to serve an undercooked cheesecake, as it can be dangerous to consume raw eggs. Always ensure your cheesecake is cooked to the proper temperature.

Did you find this guide helpful?
Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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