Undercooked Cheesecake - How to Tell and How to Fix It

Who doesn’t like cheesecake? Whether it’s the classic New York-style cheesecake or the savory strawberry filling, we know there’s no one who can say no to this delicious dessert.

Making cheesecake at home is a fun and rewarding process, however it can be a little tricky, especially when trying to figure out when it’s perfectly done.

An undercooked cheesecake will be too runny, sink in the center, and simply won’t hold its shape.

To achieve the perfectly smooth, creamy, melt-in-your-mouth texture cheesecakes are famous for, you need to learn a few tips and tricks to master the art.

So how can you tell if your cheesecake is undercooked?

The easiest method to check cheesecake is to insert a digital thermometer into the center of the cheesecake after it is baked. If it has reached 150°F then it is done. If not, put it back in the oven to finish baking.

The good thing is that, in addition to easily checking the state of the cake, there are simple ways to fix it if it is undercooked.

Read on for details on the best ways to tell if your cheesecake is undercooked and easy solutions to firm it up:

How to tell if a cheesecake is undercooked

Just like any other baked dessert, a cheesecake needs to be cooked to perfection. This refers to the correct ingredients, measurements, and baking time, all three of which are extremely crucial to the end result.

An undercooked cheesecake is runny, difficult to serve, unappetizing to the eye, and simply unpleasant to eat.

Also, there’s a fine line between undercooking and overcooking your cheesecake , and you have to be able to tell a well-done cheesecake from an undercooked (or overcooked) one.

Here’s how you can tell if your cheesecake is undercooked:

Method #1: Use a thermometer

Checking the temperature of your cheesecake with an instant thermometer is probably one of the easiest and most foolproof ways to tell if your cheesecake is undercooked.

Here are step-by-step instructions on how to use a thermometer to check if your cheesecake is perfectly cooked or not.

(Note: It helps to get an instant-read cooking thermometer for this task so you don’t have to wait several minutes to determine the temperature.

This will not only save you time, but it will also prevent the cheesecake from overcooking in the meantime.)

• Clean the thermometer well and calibrate it by taking the temperature of the boiling water. The thermometer should read 212 °F.
• Next, insert the thermometer halfway into the center of the cheesecake . Do not insert it to the bottom of the mold. The edges of the cake are usually hotter and firmer when well cooked, so it takes the temperature of the central part.
• You should look for a reading of 150°F in the center of the cheesecake. When it reaches that temperature, remove it from the oven and let it cool completely on a wire rack.
• If it’s not done, put the cheesecake back in the oven for a couple of minutes and repeat the process until you get the correct reading.
• Sticking the thermometer into the center of the pie can cause it to break, so try to test just once . If you have to recheck the temperature, stick the thermometer into the same hole as before instead of making a new one to avoid unnecessary damage.

Method #2: Shake Test

If it shakes too much, it’s not right. If it shakes too little, it’s not good either. A perfectly cooked cheesecake should have just the right amount of wiggle, and here’s how you can check:

• Put on oven mitts, place your hands on each side of the pan, and gently shake the cheesecake . Don’t be too rough or your still wet cheesecake might crack. Also, be careful that no water gets into the mold if you use a water bath.
• Next, check if the center of the cake moves a lot. If a small area, about 5 cm in the center, stirs slightly, the cheesecake is perfectly cooked. Turn off the oven and allow the tart to cool for a couple of hours.
• If the area that shakes is larger than 5 cm or the uncooked dough breaks the surface or spills over the edges of the pan, it is undercooked and you need to put it back in the oven for another couple of minutes.
• If the cheesecake is completely firm and not jerking at all, it’s probably overcooked . Take it out of the oven before it starts to crack.

Method #3: Stick Test

Using a toothpick is another easy method to check the doneness of the cake, but it is not the most accurate.

For this reason, it is often considered a last-minute solution for when you don’t have a kitchen thermometer handy.

As with the kitchen thermometer, a toothpick is also inserted into the center of the cheesecake. The difference is that instead of relying on a specific reading, you have to rely on your powers of observation and evaluation.

Here are step-by-step instructions on how to use a toothpick to check if your cheesecake is undercooked:

• Stick a clean toothpick into the center of the cheesecake. If the toothpick is small, you can stick most of it into the cake. But if it is long, insert it halfway. Pull it out after a few seconds.
• Check if the toothpick has any remains of dough . If liquid is dripping on it or it feels wet, it’s an indication that the cake is undercooked.
• If the toothpick is completely dry and comes out clean, the cheesecake is done.
• If the cheesecake is rare, bake it for a couple of minutes and test again. To avoid ruining the cheesecake, be sure to use the same hole that you would use with a thermometer.

Method #4: Pressure Test

This is a simple test that requires no additional tools and can be done simply with your fingers. Although very simple, this test requires you to be very careful, otherwise you risk marring or cracking the surface of the cheesecake.

Here are step-by-step instructions for pressure testing a cheesecake:

• Since this test requires you to use your bare fingers, make sure they are clean before touching the cheesecake . Wash them with warm, soapy water and dry them completely.
• Then use one or two fingers to gently touch the center of the cheesecake to check if it’s done . Don’t push too hard.
• If the center of the cheesecake is firm and gives a bit, it is perfectly cooked.
• If your finger dips into the center and comes out with a bit of batter, the pie is undercooked and needs more time in the oven.
• Pop it back in the oven for another 5 minutes before checking it again with the same technique.

Method #5: Gold Edges

In this last method, you can tell if your cheesecake is undercooked or not just by looking at it. The method is the following:

• The edges cook before the center of the pie, so when a ½-inch ring around the edges begins to brown and puff up a bit, you know your cheesecake is perfectly cooked and ready.
• By comparison, the center should remain pale and a bit bouncy. If it is firm and starts to take on a little color, it means that it is overcooked.
• On the other hand, if the edges are pale and the center is still runny, the cheesecake is undercooked and needs more time in the oven.

Another way to determine if the cheesecake is done is to check the shine of the surface. An undercooked cheesecake has a shiny surface, while a perfectly cooked one no longer.

Therefore, make sure the tart, including the edges and center, has lost all shine before removing it from the oven and placing it on a cooling rack.

How to fix an undercooked cheesecake

Getting your cheesecake right can be a bit tricky and may take a few tries to get right. The good news is that even if you end up with undercooked cheesecake, there are easy ways to fix it:

Method nº 1: Let it rest

Sometimes all it takes is a little time and rest. Unlike most other baked goods, which are ready to serve within minutes of coming out of the oven, cheesecakes need time to set and have a longer cooling period.

The best way to chill a cheesecake is to leave it in the fridge for a couple of hours, preferably overnight , before cutting into slices and serving.

During this cooling process, it becomes firmer in the center without any additional help and is sometimes all it takes to fix a seemingly undercooked cheesecake.

Method #2: Water Bath

The water bath is a common method in confectionery to ensure that the dessert cooks evenly and does not form cracks on the surface.

If you want a creamy cheesecake with the perfect texture, we recommend using a water bath . What you need is to wrap your mold in aluminum foil and place it inside a larger mold with hot water.

Make sure you don’t fill it with too much water. Normally, 2.5 cm of hot water will suffice.

This brilliant method is used not only to make the creamiest cheesecakes, but also to fix undercooked ones.

However, you should keep in mind that although this method is sometimes successful, it is not recommended to re-bake your cheesecake, as the chances of ruining it are very high.

If after leaving the cheesecake in the fridge overnight, you see that it still hasn’t set, take it out and let it come to room temperature. Prepare your water bath and place the cake inside it.

Turn on the oven and set it to a low to moderate temperature, as you don’t want the pie to overcook and crack the edges.

For best results, use an instant cooking thermometer to take a reading from the center of the cheesecake. When it reaches 150°F, it will be perfectly cooked and ready.

Method #3: Slow Cook

If you don’t want to use a water bath, you can just pop your cheesecake in the oven, although you’ll have to be very careful not to overcook it.

To do this, turn the oven on low and let the cheesecake cook slowly until it reaches the right temperature (150°F).

The process shouldn’t take more than 15-30 minutes, but to be more careful, check again every 5 minutes.

Don’t wait for the center of the pie to fully solidify or brown, both of which are indicators of an overcooked cheesecake.

Method #4: Frozen Dessert

Sometimes, in order not to risk further spoiling the cake, you just have to accept your mistake and find alternative ways to use the rare dessert.

A great way is to turn cheesecake into a frozen dessert. Just put it in the freezer for a couple of hours and you have a delicious frozen cheesecake.

You can let your creativity flow with this one and turn it into a fun dessert for both you and your guests to enjoy. You can add fruit or toppings to it, or even dip it in a chocolate shell!

Related questions

Here are some additional questions we thought you might have about cheesecakes.

What is the difference between baked and no-bake cheesecakes?

The main difference between the two is simply that one is baked in the oven and the other is not.

Other than that, a baked cheesecake has ingredients such as eggs in its batter and is baked before transferring it to the fridge to fully set.

A no-bake cheesecake, on the other hand, relies on ingredients like gelatin to give it shape and is kept right in the fridge to cool and solidify.

There is also a texture difference between the two, with the baked variety having a creamier, smoother texture that is difficult to achieve with the no-bake technique.

How long does cheesecake last in the fridge?

You can keep your cheesecake in the fridge for up to 5 days. Be sure to store it in an airtight box or well wrapped in plastic wrap.

For best results, you can store the cheesecake in the freezer until the night before you want to eat or serve it. Transfer to the fridge to thaw overnight for the perfect texture and consistency.

How long does cheesecake last out of the fridge?

The maximum time that a cheesecake can hold without being refrigerated is 2 hours.

Cheesecake ingredients like eggs and milk are high in protein and moisture which, when left out at room temperature, are the perfect conditions for bacteria to multiply.

So it’s best to store your cheesecake in the fridge as soon as it’s cool enough after baking , or when everyone has grabbed a piece to eat.