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Pat
(pfarrell@adelphia.net) on Sun, Nov 18, 01 at 8:44
| I have heard that cheesecake can be made ahead and frozen. That would be a great dessert to have on hand for the holidays but I have some questions. Should the sides of the springform pan be removed before freezing? What about the bottom of the springform pan? Should I remove the cake from that as well or keep it to add stability? Any tips for success would be appreciated!
Pat |
Follow-Up Postings:
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| Hi Pat I think you will find that this link answers all your questions. |
Here is a link that might be useful: Freezing cheesecakes
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- Posted by Pat(pfarrell@adelphia.net) onSun, Nov 18, 01 at 19:08
| Thanks, Ann! Yes, that link answered all of my questions and am ready to start bakng. |
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- Posted by Dances_in_Garden (My Page) on Mon, Nov 19, 01 at 13:55
| I know your questions have been answered, but I also want to add that I have frozen cheesecake bars/squares, and they turned out great!
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- Posted by Pat(pfarrell@adelphia.net) onTue, Nov 20, 01 at 22:00
| Thanks for letting me know that it works! I am looking forward to trying it!!! |
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| I cut my cheese cakes in serving sized portions and wrap individually and freeze. That way I can thaw what I need at that particular time.....and don't have to eat the leftovers all my self!! ( although I have been known to eat frozen cheese cake!) Linda C |
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