Do you remember that epic scene in Friends, when Chandler and Rachel devour all the cheesecake because it was THAT GOOD? Well, that’s what happens to everyone who loves this scrumptious and filling dessert.
Once you have a spoon, you can’t stop. There is not a single person who loves desserts and doesn’t have a favourite cheesecake to go for. Blueberry cheesecakes are rich and creamy with a hint of tangy taste. Mango cheesecakes are the perfect summer desserts and are surprisingly filling. Even the smallest amount can keep you full for over an hour. Macrospone cheesecakes are a delish to relish. They are creamy and so delightful, you can have them over and over again.
But, there are times when you buy or bake a bit too much and have no Rachel or Chandler to share it with. You might want to eat it maybe two days later but aren’t sure if that’s possible, because cream cheese has a thing for getting spoiled easily.
Is there a way to increase the shelf life of cheesecake? Technically, yes. It’s all about storing it properly.
So, how exactly do you store it? Can a cheesecake go bad and how to tell if the cheesecake has gone bad? Which is better, homemade cheesecake or store-bought one? And most of all, how long is cheesecake good for?
Whoa there, tiger. Breathe and sit back while we answer all things cheesecake in the next few lines. Let’s go step by step, shall we?
It’s All About That Shelf Life
First, let’s address the most dreaded topic of all. What is the shelflife of a typical cheesecake?
Ingredients in cheesecake like cream cheese, extra rich custard, eggs, and sometimes ricotta, individually have a very brief shelf life. Collectively, they tend to further shorten the lifespan of your favorite dessert.
Even if you store it in the fridge, the life of cheesecake cannot stretch beyond 5 days. You can push the limit to 7 days but after the fifth day, it’s better to put it away if you value your gut more.
Also, if your cheesecake has toppings, then the shelf life might further get reduced. For instance, mangoes can go on for a longer period than raspberries or blueberries. Strawberry cheesecakes can last up to 7 days but you don’t want to try that.
Haven’t opened it yet? Bought it at the store? You’re in luck. Unopened cheesecake or store bought cheesecakes can last for a longer time because they contain natural or artificial preservatives that prolong the shelf life. That being said, it might not be the best idea to consume the store-bought ones after a week, either.
If you love baking your own cheesecake, then make sure that the batter has ingredients which can be stored for a longer time. For instance, you can use a little curd in place of ricotta. Use graham crackers as the base for your cheesecake because they tend to be slightly sturdier when it comes to absorbing moisture. Buy fresh cream cheese from the bakery rather than a packaged one.
Little things go a long way to ensure that your favourite dessert stays fresh for longer. So, how long is cheesecake good for? Depends what it’s made of!
How to Store a Cheesecake?
Storing a cheesecake can be tricky, but if done right, can help you retain that lip-smacking, finger licking taste for a long time.
We have some really great tips for the cheesecake lovers out there that can really help you store your creamy treat the right way, so you can enjoy and relish it for as long as you want.
If your cheesecake is store-bought, then we suggest you store it in an airtight container and put it in the fridge immediately after purchase. The fridge should maintain a temperature of 40˚F or less if you want your store-bought cheesecake to last longer.
When it comes to homemade cheesecakes, you need to store it in the fridge in a plastic container too, but since you’ve practically baked it from scratch, it’s guaranteed to last longer and will remain fresher if stored properly.
If you want your cheesecake to remain soft and spongy, then cover the container with aluminium foil or in a clear wrap before closing the lid. It will prevent moisture from seeping in and will keep your dessert fresh and tasty in the fridge.
You can also freeze your cheesecake if you’re uber serious about prolonging its shelf-life. However, we don’t recommend that route because, like we said, the ingredients are perishable and everything comes with a shelf life so why take the risk of eating something that will trouble you later?
How to Know that a Cheesecake Has Gone Bad?
It’s always a good idea to practice caution and be extra careful storing perishable goods like a cheesecake. Rest assured, there are a few signs that tell you explicitly when your cheesecake goes bad. Let’s have a look.
- More often than not, your sense is the most reliable way to tell you that your cheesecake has gone bad. That tingly, smelly thing in your fridge that has been ruining your day, might just be a rotten cheesecake.
- The crunchy crust of the cheesecake is one of the best parts of the entire gustatory experience. When a cheesecake goes bad, this crunchy crust is completely soggy because it absorbs all the fluid that leaks from the cheesecake. The crunch is lost and all that’s left is a gooey textured base. Who wants that?
- Freshly baked cheesecake has a creamy yellow texture, which starts taking on a brownish caramel colour when it starts going bad.
Store-bought vs Homemade: Which is Better?
Rich, creamy, packed with love, a cheesecake slice is one of life’s best pleasures. Adorned with summer fruits, drizzled chocolate, syrup, or even ice-cream… there are so many ways you can enjoy this divine dessert. We all have our favourite cafes that serve the best cheesecake in the world, but can you really make something similar at home? And most importantly, how do you make it at home?
For a moment, let’s just accept the fact that store-bought cheesecakes will always taste better. They are prepared by a well-versed master of the craft, a pastry chef who knows exactly what they’re doing.
On the other hand, we’ve sampled the homemade cheesecakes that are definitely healthier. Sure, they might not be as decadent as the professional ones, but when you bake your own cheesecake with a smooth batter that you fold in the way you want, the pleasure will just become twice as much.
Here’s a short and simple cheesecake recipe for those who would love to bake one at home.
- 5 tablespoons unsalted butter
- ½ box graham crackers
- 1/4 cup sugar
- 1/4 tsp salt
- 2 1/2 pounds cream cheese (full-cream preferably)
- 1 1/2 cups sugar
- 4 large eggs
- 1 cup sour cream
- Lemon zest optional
- Butter the pan properly so the cake won’t stick and wrap a pan foil around.
- Preheat the oven to 350˚F.
- Meanwhile, take the cheese cream cubes out and let them settle at room temperature so they can mix easily.
- Crush the packet of graham crackers. Use a blender if necessary and pour melted butter all over it. Blend them well in a way that the butter holds the crushed crackers in place.
- Layer this mix into the pan in a uniform way. Press it with the base of another pan so it remains even and becomes a form base to hold our cream cheese batter.
- Bake the crust for 8-10 minutes till it starts becoming golden brown. You’ll be able to smell that rich fragrance of a freshly baked base. Once done, take it out of the oven and let it cool.
- Mix cream cheese, sugar and salt. You can add cornstarch to this mix if you want. Blend it well using a hand blender. Then go on and mix sour cream and lemon juice and mix it further.
- Now mix the egg and yolk, one at a time, and slowly fold it into the batter.
- Mix the batter well and pour it over the cooled base. Transfer the pan to a water bath and be extra careful to not let the water seep in.
- Let it bake for 50-55 minutes and take it out of the oven. Let it cool down before garnishing it with your favourite toppings. Serve cool.
Cheesecakes are pure luxury and there is no such thing as eating too much cheesecake. Relish it and eat it with love and patience. Just remember that the answer to “how long is cheesecake good for?” is a matter of ingredients and storage. So be careful while storing it to maintain the safety food standards that keep it truly fresh. Bon appetit!