How long before I freeze a cheesecake?
Posted: 25 May 2009 08:43 PM   [ Ignore ]
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Hi—
I’m in one of those time-crunches—I am baking some cheesecakes (Cordon Rose) Tuesday morning (only day I could get the kitchen), and they will be used on Saturday morning.  Should I freeze it, or would it keep till Saturday?  I have frozen the cake before without a problem.  Your opinions would be much appreciated.  Thanks!

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Posted: 26 May 2009 04:42 AM   [ Ignore ]   [ # 1 ]
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Hi Wendysl & welcome,

Cheesecakes can be stored in the refrigerator for a week.  The flavor gets better as it ages. 
The texture changes when you freeze cheesecake, so I wouldn’t recommend freezing it.

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Posted: 26 May 2009 11:10 AM   [ Ignore ]   [ # 2 ]
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Welcome Wendysl! I agree with Tammy. Cheesecakes should not be frozen as the texture suffers. Rose mentions this in TCB.

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Posted: 26 May 2009 11:58 AM   [ Ignore ]   [ # 3 ]
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So true… it will get a bit grainy when you freeze/thaw it.  Of course that would be preferable to throwing it away because you can’t eat it before it goes bad, but for the duration you mentioned, just keep it in the fridge.  Be sure to wrap it well, cheesecake will absorb any off flavors from your fridge. (ask me about my first cheesecake - I stored it overnight in the fridge with half of a leftover onion… let’s just say the flavor was memorable.  Thankfully I’ve learned a lot in the about cheesecake and leftover onions since then)

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Posted: 26 May 2009 12:05 PM   [ Ignore ]   [ # 4 ]
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WENDYSI:
  Good morning. You have received good advice about cheesecaking freezing. However, If you should decide to do so in the future
the proper way is to double wrap with plastic wrap after it is cold from the refridge & then wrap alum. foil om top of it. Important… when de~frosting do so in the fridge not outside the fridge…It may take longer than 1, overnite. Be prepared to have a moist cake…WHY… because there will be some frost involved & will seep into the cake depending how long the cake was in the fridge. sooo, handle it very carefully.
  Good luck in your baking projects & enjoy the rest of the day.

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Posted: 26 May 2009 11:24 PM   [ Ignore ]   [ # 5 ]
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While it is true that the texture of the cheesecake will be altered slightly if you freeze it, a defrosted TCB cheescake is still way, way better than any commercial cheescake out there. So, if freezing it is the only way to go, do it. Most people have never had such a high-quality cheesecake before, so even if you go with this second-best option, you’re safe. (Best option is not to freeze it.)

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Posted: 27 May 2009 10:32 AM   [ Ignore ]   [ # 6 ]
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I’m sure it will be fine until Saturday. You will not be cutting it, so it will not dry out. Are you keeping it in the pan?  That would be best, even less chance for drying out.  I have frozen Rose’s cheesecake, and yes, it does alter the texture ever so slightly, but not enough to worry about.

MrsM

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Posted: 27 May 2009 03:25 PM   [ Ignore ]   [ # 7 ]
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Cheese cake keeps longer than any dessert should (who needs a cake that lasts this long?) You can snack on it for more than a week, and it seems to get better!...how on earth can one control one’s weight with one of these in the fridge?

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Posted: 01 June 2009 02:50 AM   [ Ignore ]   [ # 8 ]
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I have frozen slices of cheesecake and was happy with the result. Yes, the texture changes a little but it’s still delicous! If it’s for a very special occasion, though, I wouldn’t freeze it.

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