Chef Des
Assistant Cook
Anyone know a way to freeze cheesecake with out making it separate and lose texture
Sent from my iPhone using Discuss Cooking
Sent from my iPhone using Discuss Cooking
Freezing Cheesecake
- Thread starter Chef Des
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
bakechef
Executive Chef
If it is a regular cheesecake made with cream cheese, sugar, eggs, vanilla etc.. being high fat, it should freeze well. I'm thinking a more custardy ricotta cheesecake wouldn't fare so well.
Andy M.
Certified Pretend Chef
I make a New York style cheesecake that freezes quite well. Wrap it tightly so no ice forms or freezer burn occurs.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Frozen cheese cake on a stick, dipped in chocolate!
Craig's brother used to make cheesecakes (cream cheese only, no ricotta) and sell them to a small local restaurant. They would cut them into individual servings, wrap tightly with plastic wrap and freeze. They'd take out a few each day to defrost so they'd be ready to serve, then pull some out throughout the night if they were having a run on desserts.
He did it just to make a little extra money plus he loved to cook and liked knowing people loved to eat his cheesecakes - triple chocolate (white, milk, dark layers) and pina colada were his most requested.
He did it just to make a little extra money plus he loved to cook and liked knowing people loved to eat his cheesecakes - triple chocolate (white, milk, dark layers) and pina colada were his most requested.
