How to Store Cheesecake
To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If you’re storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.
Can you freeze cheesecake?
Yes, you can freeze cheesecake for up to a month. To freeze the cheesecake while it’s still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.
To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.
Cheesecake Tips
How long can cheesecake sit out?
Cheesecake recipes can sit out at room temperature for a maximum of two hours. According to the USDA, perishable foods sitting in the “Danger Zone” (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.
How do I know when the cheesecake is done?
A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof cheesecake test called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isn’t quite done, the residual heat will cook the cheesecake recipe the rest of the way once it’s out of the oven.
Watch How to Make Best Ever Cheesecake
Ingredients
1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
filling/topping:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, room temperature, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Dash salt
1 cup sour cream
Whipped cream, optional
Directions
1
Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill.
2
For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
3
Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 504 calories, 36g fat (20g saturated fat), 131mg cholesterol, 357mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 7g protein.
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