The Easy 'Wobble Test' For Checking If Your Cheesecake Is Done Baking

Cheesecakes are notorious for cracking during the baking process. And the smallest change to the recipe can greatly affect its overall appearance and texture. Something as simple as over mixing your batter or forgetting to bake your cheesecake in a water bath can cause it to crack. 

Luckily, cracks are avoidable. The best way to prevent them is to not over-bake your dessert. One miscalculation of time can turn your once perfect old-fashioned cheesecake into a dry, cracked mess. To prevent this from happening, use the wobble test to ensure your dessert is ready to be removed from the oven. 

The wobble test is a quick and easy way to see if your cheesecake is ready or needs a little more time. For this test, all you need to do is gently tap the side of the pan and see how your cheesecake wobbles. That's it. This one simple step will save you from accidentally over-baking your dessert. 

Like Goldilocks' porridge, the baking time for your cheesecake needs to be just right. That sweet, creamy filling and melt-in-your-texture can only be achieved when your cheesecake has been baked perfectly. 

Whether you're recreating your favorite cheesecake recipe or trying to bake a cheesecake in less than an hour, the wobble test is a reliable way to know if your dessert has fully baked through. While your dessert is still in the oven, use a wooden spoon or any non-metal kitchen utensil to tap the side of the springform pan. You want your tap to be gentle, yet hard enough to create a reaction. 

After hitting the pan, pay close attention to how your cheesecake wobbles. If there's a noticeable rippling effect, then your dessert is underbaked and needs a few extra minutes in the oven. However, if your cheesecake has a slight, almost undetectable wiggle, that means it's ready to be taken out of the oven and cooled. 

The wobble test is a sure fire way to avoid taking it out too early or too late. No one wants an under-baked puddle of under-baked sweet cheese or an over-baked dry block of cheese.Plus, this technique can be used for other similarly textured desserts such as crème brûlée and custard tarts and pies.