Another Question About The Cheesecake
Decorating By PastryChef Updated 1 May 2006 , 12:14am by MrsMissey
I've had my other question answered regarding making cheesecake ahead of time. Now, I have another:
I've never frozen one and thawed it to see what the texture would be like.
Does anyone know what the outcome would be?
I now have 2 more added to my list to make by Friday, and was hoping I could freeze a few of them.
TIA
I checked out the 911.com. I got the answer I needed.
Thank you.
I have frozen one before but never let it thaw (I always ate it frozen).
Thanks Mac!!! That one sounds yummy! I'm just curious about the consistency afterwards; the thawing and how it tastes.
I've never thought about putting a ganache on one. I'm still quite new at all this even though I graduated from Baking/Patisserie school in 2003.
that's what the 911.com says, right? freeze first for a few hours and then wrap.
The consistency is just fine. I have made several different flavors of cheesecakes and froze them. Giada has a great Marscapone Cheesecake with Almond Crust recipe--it has an even smoother texture--froze that one, too! Look for that recipe on Foodnetwork.com.
As long as you don't leave it uncovered too long in the freezer, the taste is as good as if it has never been frozen. I freeze mine 2-3 hrs, wrap in Saran wrap, then put in a 2-gallon freezer bag.
I would love to go to Baking/Patisserie school, just don't have time or the funds to give up real job. Have a great evening--Pam
Mac~ I will check it out. Thanks.
So, when you freeze the cheesecake for the 2-3 hours, how do you get the cheesecake off the bottom pan (of the springform) without cracking/breaking the cheesecake? I'd be afraid that it would crack/break.
TIA
Hey Pastrychef--
Before I do anything to my springform pan--I line it with a parchment round sheet (I get those at our kitchen store/cooking school here). Put in my crust, then my cheesecake. After it bakes and sets in refrigerator how ever long it is suppose to, I can then slide an offset spatula under one side to loosen and slide all the way around it. Then I use a larger spatula underneath to slide it over to a cardboard circle before freezing.
No cracks and then you have your pan for the next one, instead of having to wait several hours. HTH--Pam
Mac~yes, that does help. Thanks!
I'll give it a try. I never thought of using parchment for cc. lol 
(ya learn something new each day....)
but wouldn't the graham crust be soggy?
I do my cheesecakes in a water bath and am not sure that would hold up. I do put the foil around the springform but not sure the cakeboard would be "safe".
I may try it that way on a cake I'm NOT going to be getting paid for. That way, if I goof or something happens I won't feel too bad.
I don't do a water bath with my cheesecakes. I put the cake board in the pan, then wrap the pan (sides and bottom) w/foil. Then I spray the inside of the pan and the board with Pam and then do my crust. Then pour the batter in and bake. I've read that in order to avoid a soggy graham crust you can bake it for 10 minutes or so before pouring the batter in but honestly I have never had a problem with a soggy crust.
thank you. 
I'll try making one without a water bath. I've always done it that way (we learned that in pastry school).
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