The centre third of your cheesecake should wobble gently when ready and the top of the cheesecake will be just very slightly coloured around the edges. If a large section still wobbles continue to bake for another 10 minutes. Once the wobble is right, shut the over door and leave the cheesecake to cool in therefore 2 hours. Remove, leave to fully cool and then wrap in foil and refrigerate for a few hours, or preferably overnight.