Can prepared and refrigerated cheesecake (with graham-crumb crust) be
frozen in a lidded container (plastic, foil-covered pan, etc.) with a
snug plastic cover directly over the filling? If not, how long should
one do well stored just in the refrigerator?
Thanks to those who may know the answer, Picky

> wrote:
>
>Can prepared and refrigerated cheesecake (with graham-crumb crust) be
>frozen in a lidded container (plastic, foil-covered pan, etc.) with a
>snug plastic cover directly over the filling? If not, how long should
>one do well stored just in the refrigerator?
>Thanks to those who may know the answer, Picky

I wouldn't freeze an unbaked cheeecake, if that's what you're asking.
However once baked cheesecake freezes quite well... almost too well
because I like to eat cheesecake while still frozen... hiding
cheesecake in the freezer is like hiding chocolate in the freezer.

On Mon, 14 Feb 2011 17:36:57 -0800 (PST), JeanineAlyse
> wrote:

> Can prepared and refrigerated cheesecake (with graham-crumb crust) be
> frozen in a lidded container (plastic, foil-covered pan, etc.) with a
> snug plastic cover directly over the filling? If not, how long should
> one do well stored just in the refrigerator?
> Thanks to those who may know the answer, Picky

I don't freeze cheesecake, but I see them in the freezer isle so it's
possible. I saw it mentioned on the Joy of Baking website just the
other day. Here you go -

http://www.ehow.com/how_7146343_freeze-cheesecake.html
http://www.joyofbaking.com/Cheesecake.html
Scroll down to #8
<http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesecakes/Cheesecakes.cfm>




--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 14, 5:50*pm, sf > wrote:
> http://www.ehow.com/how_7146343_free...heesecake.html
> Scroll down to #8
> <http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesec...>
Oh! Thank you so, sf, for the assurance freezing my already baked
cheesecakes is okay to do. And I now have the JoC site as a Shortcut
to make their Pumpkin Cheesecake next. From CHrisgtmas baking, I have
extra cans of pie filling for it.

Sheldon, I wish I could send you a couple of cheesecakes. I had
quadrupled my recipe so as to be sure to have enough Happy Valentines
Day pieces for my Marines today, but the amount of crust and filling
was way too much (past the two 9-inchers I made yesterday), so I baked
five more 7-inchers tonight. Three just went to my neighbor, for her
and the two youngsters (the daughter is a pie freak), and I have two
in the refer now to freeze.
Thanjks so much, you two!

On Mon, 14 Feb 2011 19:42:13 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 14, 5:50*pm, sf > wrote:
> > http://www.ehow.com/how_7146343_free...heesecake.html
> > Scroll down to #8
> > <http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesec...>
> Oh! Thank you so, sf, for the assurance freezing my already baked
> cheesecakes is okay to do. And I now have the JoC site as a Shortcut
> to make their Pumpkin Cheesecake next. From CHrisgtmas baking, I have
> extra cans of pie filling for it.
>
> Sheldon, I wish I could send you a couple of cheesecakes. I had
> quadrupled my recipe so as to be sure to have enough Happy Valentines
> Day pieces for my Marines today, but the amount of crust and filling
> was way too much (past the two 9-inchers I made yesterday), so I baked
> five more 7-inchers tonight. Three just went to my neighbor, for her
> and the two youngsters (the daughter is a pie freak), and I have two
> in the refer now to freeze.
> Thanjks so much, you two!

You're very welcome, Mz. Picky, and happy Valentine's Day to you!

--

Today's mighty oak is just yesterday's nut that held its ground.