In this article, we will answer the question “How long does cheesecake last in the fridge?”, and how to store cheesecake?
How long does cheesecake last in the fridge?
Homemade cheesecake will last 3-5 days in the fridge. Store Bought cheesecake, due to the added preservatives, will keep fresh for 5-7 days in the fridge.
How to store cheesecake?
The base of the cheesecake is made of cream cheese. Therefore, it must be refrigerated to keep fresh.
To protect the cheesecake from picking up undesirable odors, you can try the following:
- Cover the cheesecake with aluminum foil or plastic wrap.
- Use a cake carrier
- Cut the cheesecake into small portions that can fit inside an air-tight container easily.
The above-mentioned packing for cheesecake is necessary If the original container of the cheesecake is not resealable.
If the topping of the cheesecake is perishable, skip it while refrigerating and add it before serving the cake.
Can you freeze cheesecake?
Cheesecake freezes quite well. So if you want to keep your cheesecake for more than a few days, freezing it is a good choice, even bakeries recommend it.
How well the cheesecake adopts the freezing environment depends a lot on what ingredients is the cheesecake made of.
It is recommended to freeze the cheesecake without the perishable topping. Cheesecakes with a dense crumb and no topping will withstand the freezing conditions pretty well.
For freezing, cover the cheesecake in aluminum foil or a freezer bag. Alternatively, you can use an air-tight container. Be careful to not squash the cake pieces when wrapping.
How to defrost frozen cheesecake?
The best way to defrost cheesecake is to do it in the fridge overnight. This also allows you to refreeze the cake. But if you are in a hurry, you can put it at room temperature a few hours before serving.
The shelf-life of cheesecake
The store-bought cheesecake can be kept for 5-7 days in the fridge. But make sure you read the Best-by date labeled on the cake package.
Cheesecake doesn’t last long because it contains a number of dairy ingredients like eggs and cream cheese that are perishable. The following table shows an estimated shelf-life of cheesecake under different storage conditions.
|In the fridge||In the freezer|
|Cheesecake (homemade)||3-5 days||More than 1 month|
|Cheesecake (store-bought)||5-7 days||More than 3 months|
How to tell If the cheesecake is bad?
In the case of cheesecake, it is best to consume it within the estimated or labeled Best-by date. Due to the added preservatives in the store-bought cheesecake, the spoilage signs might show late even If the cake has started to spoil already.
- The rule of thumb is to discard the homemade cheesecake after 5-7 days and its storebought counter after 7-9 days, even If the cake looks pretty good.
- If you notice any signs of mold growth, discolorations, or off-odor, discard the cheesecake immediately.
- If you tested a small piece of cheesecake for freshness and it tastes sour, it has gone bad and belongs in the bin.
How to make the best cheesecake?
Graham Cracker Crust¹
- 1 1/2 cups graham cracker crumbs (170g)
- 2 Tbsp sugar
- 1 Tbsp brown sugar (can substitute white)
- 7 Tbsp butter melted
- 32 oz cream cheese-softened to room temperature (910g)
- 1 cup sugar 200g
- ⅔ cups sour cream 160g
- 1 ½ tsp vanilla extract
- ⅛ tsp salt
- 4 large eggs room temperature, lightly beaten
- 9″ Springform pan
- Mixing bowls
- Preheat the oven at 325℉.
- Mix graham cracker crumbs with white sugar brown sugar and melted butter using a spoon.
- Pour the graham cracker mixture into a 9” Springform pan and press the mixture to the bottom and sides of the pan firmly. Set this aside.
- In a bowl, add cream cheese and beat it until creamy. Do not overmix or else the cream cheese will end up looking too foamy.
- Then stir in the sugar and mix until creamy. To this, add sour cream, vanilla extract, and salt. Mix all the ingredients until well-combined. Scrape the sides and bottom of the bowl frequently.
- Keep the mixer on low speed. Stir in the lightly beaten eggs, one at a time. Mix until just combined.
- Place the Springform pan on a cookie sheet lined with foil. Pour the cheesecake batter into the pan.
- Bake at 325℉ for 75 minutes until the sides are golden but the center feels jiggly.
- Let the cheesecake cool for 10 minutes. Using a knife let the sides of the crust lose.
- Serve and enjoy.
In this article, we answered the question “How long does cheesecake last in the fridge?”, and how to store cheesecake?