For Perfectly Cooled Cheesecake, Keep It In The Oven

There are countless cheesecake recipes out there, all with different ingredients and cooking instructions. There are no-bake versions, comprised of light, creamy, whipped cream cheese, mascarpone, and icing sugar that set in the fridge. 

Still, baked New York-style cheesecake is one of the most popular. This version contains heavy cream cheese and eggs and has a dense, silky-smooth, creamy texture. The texture is what it's all about — and getting it just right can be tricky.

Cooling cheesecake properly is essential for achieving that creamy texture, explains Allrecipes. Incorrectly cooling the cheesecake, or putting it in the freezer in an attempt to speed up the process, will ruin its texture. Other factors to note are not over-baking and using a water bath on your cheesecake, which will ensure even cooking. This prevents the eggs from cooking too quickly and becoming scrambled in texture. (No one wants a curdled New York cheesecake.)

So, you've followed the recipe to the letter and produced a perfect baked cheesecake. But it isn't over just yet. What you choose to do now will determine the final texture and end result of all your hard work. 

Allrecipes advises being patient. Turning off the oven, opening the door, and leaving your cheesecake to cool gradually will ensure that you achieve a creamy, rich result. An hour should be sufficient, but this is only for electric ovens. With a gas oven, this method may result in the cheesecake becoming over-baked. In this case, you would need to remove it from the oven and leave it to cool on a wire rack as soon as the cooking time is up.

Sally's Baking Recipes adds that oven cooling also prevents the cheesecake's surface from cracking. More patience is required, though — once the pan has cooled, it needs to be covered in clingfilm and placed in a refrigerator overnight. When it's finally time to tuck in to your creation, run a sharp knife around the edge of the crust to release it from the pan.