|cheesecakeman||-- 07-31-2009 @ 12:37 PM|
I've read conflicting opinions about what you should do with a cheesecake after cooking. Should I put in in the refigerator immediately, or let it cool on a cupboard first?
|diana||-- 08-01-2009 @ 1:34 PM|
Always let your cheesecake cool on the kitchen counter for about an hour or so before putting it in the refrigerator, then place in refrigerator and let cheesecake set for at least 4 hours or overnight.
Hope this information helps you out. Good luck!
|dagwood||-- 08-01-2009 @ 3:10 PM|
I don't see any reason to let a cheesecake sit out for an hour or so before refrigerating it and I wish you would offer an explanation for this.
Many recipes, like one I use, say to bake cheesecake for an hour and then turn off the oven and let chesecake finish baking and cool in the oven for another hour. I can understand this reasoning and explanation but once you remove the cake from the oven, it will no longer bake so I would see no reason not to put it right into the refrigerator.
Letting it sit out isn't going to accomplsh anything.
This message was edited by dagwood on 8-1-09 @ 3:24 PM
|snoboard||-- 08-20-2009 @ 7:10 AM|
This is what I found out on http://uk.answers.yahoo.com/question/index?qid=20090619233914AASNZG1
about resting cheeesecakes in the oven before refrigerating: "To stop a cheesecake from cracking about 15~30 mins, since if you leave too long resting it will crack. That isn't always a sure thing though either if mine crack, I just cut it into slices so then the crack isn't noticeable.
If you spray a tiny bit of pam on top before baking it usually helps.
That's what I do and they NEVER crack. And I know that just because I said this, now they will!
This message was edited by snoboard on 8-20-09 @ 7:14 AM
|cblondi||-- 11-10-2012 @ 2:26 PM|
Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
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