Cheesecake

Cheesecake should not sit out at room temperature for more than 2 hours. Because it contains perishable ingredients like cream cheese, eggs, and sometimes sour cream, it needs to be kept refrigerated to prevent bacteria growth. If it’s been out for more than 2 hours (or 1 hour if it’s really hot—above 90°F), it’s best to toss it to be safe.

Cheesecake will last 5 to 7 days in the fridge if stored properly in an airtight container or tightly wrapped in plastic wrap.
If it has fresh fruit or whipped cream on top, aim to eat it within 3 to 4 days since the toppings spoil faster.

Yes! Cheesecake freezes really well. Let it cool completely, then refrigerate until chilled. Wrap it tightly in plastic wrap and then foil, or place in an airtight container. You can freeze it whole or in slices for up to 2 months. Thaw in the fridge overnight before serving—don’t thaw at room temp, or it may get soggy.

Use the jiggle test: Gently shake the pan—if the center (about 2 inches) still wobbles slightly but the edges are set, it’s done.
It will continue to set as it cools. You can also insert a digital thermometer—150ºF in the center means it’s baked through. Avoid overbaking to prevent cracks!

Cheesecakes often crack due to overbaking, rapid cooling, or overmixing the batter. Overbaking dries out the cheesecake, while sudden temperature changes during cooling can cause the surface to split. Overmixing introduces excess air into the batter, which can expand and collapse while baking. Using a water bath, baking at a lower temperature, and allowing the cheesecake to cool gradually can help prevent cracks.

Cheesecake toppings can be as simple or indulgent as you like. Fresh berries, berry compote, or cherry pie filling add a fruity touch, while sauces like chocolate ganache, caramel, or lemon curd bring richness and flavor. You can also top it with whipped cream, crushed cookies, toasted nuts, sprinkles, or even cookie dough bites for extra texture and fun.

There are many delicious styles of cheesecake to explore. New York-style is known for its dense, rich texture, while classic baked cheesecake is creamy and sometimes includes sour cream. No-bake cheesecakes are chilled instead of baked and often lighter in texture. Japanese cheesecake is light and fluffy, almost like a sponge cake, and ricotta cheesecake (popular in Italian desserts) has a slightly grainy texture and is less sweet. Basque cheesecake is intentionally baked at a high temperature for a caramelized, almost burnt top and a creamy center.