Freeze Cheesecake – This is How You Make The Cake Durable

Freezing cheesecake – you need to pay attention to this

Cheesecake can be frozen, but to ensure it tastes just as good when thawed as it does when it’s freshly baked, here are a few tips to keep in mind:

  • Individual pieces or a whole cake can be frozen. In any case, the cake should be completely cool.
  • Place the cake or slices in a storage tin. If it’s a metal tin, you should put baking paper underneath it so the cake won’t stick to the metal.
  • If pieces are frozen that is later to be removed individually, it is also helpful to place a piece of baking paper between the pieces. This prevents them from sticking together and makes removal easier.
  • First, place the can uncapped in the freezer for about an hour. After that, you should close the can tightly. Wrapped in this way, the cake can be frozen for up to a month.
  • Label the tin with the date so you know how long you can store the cake.
  • If you don’t have a suitable tin at hand, you can also freeze the cheesecake on a paper plate. Place it on the cardboard and freeze it for an hour as well. You should then carefully wrap the cake in cling film and freeze it again.

How to properly thaw the cake

Not only the right freezing but also the right technique when defrosting decides whether the cheesecake retains its taste.

  • If a whole cake has been frozen, you should let it thaw in the refrigerator overnight. A few hours are sufficient for individual pieces.
  • The cake should then stand at room temperature for another 30 minutes. Now it has the right temperature and can be served straight away.
  • To make it taste freshly baked again, you can bake the whole cake in the oven for about 15 minutes at 150 degrees Celsius after defrosting.
  • Individual pieces can also be freshly baked up again in a minute in the microwave.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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