Cooling a cheesecake properly is where a lot of good bakes get ruined at the very last step, so it is worth doing right.
The short version: an hour in the switched-off oven with the door propped open, then the counter until it reaches room temperature, then the fridge for at least four hours, ideally overnight.
Why Not Just Put It Straight In The Fridge?
A sudden temperature change is exactly the kind of shock that cracks the surface. Cheesecake wants to cool down gradually, not all at once, and that first hour in the cooling oven is what prevents it.
So, resist the urge to rush this bit, however tempting it is when the kitchen smells amazing.
How Do You Know When It Has Cooled Enough To Refrigerate?
Well, touch the side of the pan. If it is still warm, give it more time on the counter. We would rather wait an extra twenty minutes than trap steam underneath the cover, and that is exactly what leads to a soggy top.
So, once it feels properly cool, cover it and get it into the fridge for the last stretch.
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Sam is an experienced pastry chef and baking enthusiast who loves to create delicious desserts. Born and raised in a small town, Sam grew up with a deep appreciation for the simpler things in life, including cooking and baking. After graduating from culinary school, Sam began working in a number of bakeries and restaurants, honing her craft and perfecting her recipes.