Let
the cheesecake cool on a wire rack before serving.
Let
the cheesecake cool on a wire rack for 20 minutes and then refrigerate it for at least 4 hours to become firm.
Not exact matches
Place the pan
on a
wire cooling rack and allow to
cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing
cheesecakes from the pan.
After 1 hour, remove the
cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the
cheesecake on a
wire rack to
cool completely, about an additional 2 hours.
Remove the
cheesecake from the oven and let it
cool in the pan
on a
wire rack for at least 30 minutes.
Let the
cheesecake rest for an hour, then place it
on a
wire rack and let it
cool to room temperature.
Remove the
cheesecake from the roasting pan and let it
cool on a
wire rack for at least an hour.
Cool in pan
on wire rack for 15 minutes; run knife around edge of
cheesecake.
Let crust
cool on a
wire rack while you make the
cheesecake batter.
Remove
cheesecake and allow it to
cool on a
wire rack for 30 minutes with sides of the pan still in tact.
Let
cool on a
wire rack before removing from pan, then chill
cheesecakes thoroughly before serving.