The edges are set and look slightly puffed
The center still has a slight jiggle when gently shaken
The top looks matte, not wet or shiny
The cheesecake has pulled slightly away from the sides of the pan
An instant-read thermometer in the center reads about 150°F to 155°F
The cheesecake no longer looks liquid in the middle
A knife inserted near the edge comes out mostly clean
The cheesecake will continue to firm up as it cools