27 Must-Make Cheesecake Recipes, From Classic to Innovative (Pumpkin Cheesecake Crunch Bites, Anyone?) (2024)

FAQs

How long before an event can I make cheesecake? ›

I find that the flavor of cheesecake gets better if it can sit in the fridge for a full day or two prior to serving. I usually bake mine about two days beforehand, so I think yours will be fine too. It holds up well. Just keep it covered and cut into slices day of the event so it keeps maximum freshness.

Cheesecake should be stored in the fridge for maximum flavor—and safety reasons. However, you don't want to just pop the whole cheesecake pan in the fridge, especially after a slice or two have been eaten. Wrap the cheesecake tightly with plastic wrap to prevent exposed areas from drying out.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

Yes, you can freeze a homemade cheesecake, including variations like pumpkin cheesecake bars or Oreo cheesecake bites, among others. This comes particularly handy if you want to save time and make a cheesecake in anticipation of a special occasion. The fresher the batter, the better it will freeze.

The simple answer is: Yes, the cheesecake will certainly spoil if it is not refrigerated within two hours. Cheese and dairy products need to be refrigerated; it's as easy as that. Also, refrigerating leftover cheesecake can help it maintain the desired degree of freshness and moisture you desire with each bite.

Fresh cheesecake usually has smooth, even edges and is soft. If it is stale, it will have crusty and broken edges, and if it is spoiled, the cheese filling will appear rubbery.

Perhaps your kitchen is colder because of weather or your oven has a hot spot. For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

Why does my no bake cheesecake not set? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

For serving: Remove the sides of the springform pan. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months.

Two days is the ideal time to make a no bake cheesecake ahead of time. It will last approx. 5-6 days stored in an airtight container or covered in plastic wrap in the refrigerator.

Yes, you can refrigerate cheesecake batter before baking, but it should be stored properly in an airtight container and the refrigerator should be set at 40 degrees Fahrenheit. The batter should be brought to room temperature before baking.

No-bake cheesecake must be refrigerated when it is first made to allow it to set properly. It also requires refrigerating for storage and should not sit out longer than two hours for serving. Any leftovers should also be refrigerated.