How Long Can Cheesecake Sit Out? Plus 2 Delicious Cheesecake Recipes


How Long Can Cheesecake Sit Out

How Long Can Cheesecake Sit Out?

How long can cheesecake sit out? Corresponding to the US Department of Agriculture, cheesecakes shouldn’t be kept out of a refrigerator for lengthier than a maximum of two hours. 

The cheesecake may be eaten once it is cool but will benefit significantly from an overnight stay in the fridge.

It will keep in the refrigerator in an airtight container for several days (it may “sweat” during this time; you can blot the top of the cheesecake with a paper towel, or you can place a clean tea towel over the top of the cheesecake — not touching the surface — before storing, which absorbs most of the excess moisture without noticeably affecting the texture or taste).

Let it rest at room condition for at least two or three hours before serving. To ensure maximum smoothness, all ingredients must be at room temperature.

Cheesecake Recipe

4 to 6 4-section graham crackers or a dozen Saltines

2 1/4 pounds (4 1/2 8-ounce bricks) cream cheese, room temperature

1 1/3 cups sugar

Two tablespoons lemon juice (approximately the juice of 1 lemon)

Four large eggs, room temperature


Lightly grease a 9- or 10-inch spring-form pan. Crush the crackers into fine crumbs and swirl them around inside of the pan. Your choice: discard the excess crumbs, or leave them on the bottom of the pan.


Set stove rack at the lowest position and preheat oven to 200 degrees. Put the cream cheese in a large blending pot. On medium-low speed, beat the cream cheese until creamy. Beat in the sugar, a little at a time, until smooth.

Still on medium-low speed, beat the lemon juice into the batter. Beat in the eggs, one at a time. Scrape down the sides and bottom of the bowl and beat again shortly.

Gradually pour batter into arranged pan and bake on the bottom oven rack at 200 degrees for about 3 1/2 hours. Take out cheesecake from the stove and cool Thoroughly on a wire rack in a room temperature, draft-clear area.

It makes one 9-inch or 10-inch cheesecake to serve 16 to 20.

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Crust: 1/4pound (1 stick) lightly salted butter 2 cups finely ground chocolate cookie crumbs 1/4 cup sugar

Batter: 4 ounces sweet chocolate 2 pounds cream cheese 1 1/2 cups sugar one tablespoon dark Jamaican rum one teaspoon vanilla extract Pinch of salt four large eggs 1/ 2 cup chocolate chips

Glaze: 2 cups sour cream 1/4 cup sugar one teaspoon almond extract Shaved chocolate, for garnish

Yields 8 to 10 servings.


Preheat oven to 350 degrees. If ingredients are not at room heat, include 5 minutes to the baking time.

To make the crust: Melt butter over shallow heat. Combine butter with crumbs and sugar in the food processor until completely blended or stir and mush up with a fork in a roomy bowl.

Using plastic wrap between your hands and the crust (see note), press a modest amount of crust blend bit by bit up sides of ungreased 10-inch springform pan first, and then press remaining crust mix on the bottom of the pan.

Note: This step is to keep grease off your hands. If you don’t mind the fat, the plastic wrap doesn’t need to be used.

To prepare batter: Melt sweet chocolate on top of a double boiler or in a microwave oven at half power; set aside.

In a mixer bowl, whip cream cheese at the highest speed for 5 minutes, then add sugar and whip for 2 minutes more. Add melted chocolate, rum, vanilla, and salt and blend thoroughly.

Include eggs, one at a point, having blender on lowest speed to limit too much air from ruining the correct texture of batter; mix just until each egg has been incorporated into the batter.

Stir in chocolate chips. (If you use a food processor to prepare the batter, blend ingredients well and add eggs one by one until they are just embedded into the batter.)

Pour batter into crust and bake in preheated oven for 40 to 45 minutes. (“A cheesecake should be custard-like in the middle and creamy around the edges,” write the authors in their introduction.)

Please take the cake from the stove and let it stand on the countertop for 10 minutes while you prepare the sour-cream glaze. This essential step allows the cake’s interior to solidify without overbaking or burning. Any cracks in the cake will be concealed under sour cream glaze.

Combine sour cream, sugar, and almond extract with a rubber spatula in a plastic bowl to prepare the glaze. Disperse evenly and smoothly over the top of the baked filling and return to 350-degree oven for 10 minutes.

Remove from oven, sprinkle glaze with shaved chocolate, and place immediately in the refrigerator to cool. This prevents cracks from forming on top of the cake.

(Baked cheesecakes are usually best when they may mellow in the refrigerator for two days and then set out on a counter at least an hour before serving.)

Before serving: Let cheesecake stand at room temperature for 10 minutes to allow butter in the crust to loosen its bond with the metal ring.

When releasing the springform clasp, the crust will detach naturally if it sticks; separate crust from the sides gently with a metal spatula or a sharp knife.