Cheesecake

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Janna1

Cheesecake

I am about to make the lemon ricotta cheesecake for the first time and I'm wondering if I can substitute the lemon juice for cocoa. I'm preparing a buffet and need a chocolaty dessert.
Two other questions. I have to make this about a week in advance. Is it suitable for freezing? and also, why has the base to be baked? I have made Delia's original lemon cheesecake and others for years with a biscuit and butter base and have never baked it. Is there a reason for this?

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Lindsey, Food Editor

Cheesecake

Hello Janna1,

If you want to make a chocolate cheesecake why don’t you do this recipe instead?
http://www.deliaonline.com/recipes/type-of-dish/entertaining/chocolate-ricotta-cheesecake.html

Baking the base makes it nice and crisp and it will keep its crunch for longer.

I think it will freeze ok although I haven’t done so myself. I would unmold it onto a tray lined with parchment, freeze it uncovered, and then wrap it once it is frozen solid. When you take it out remove the wrapping while it is still frozen then put it on a serving plate with an upturned bowl or plastic box over it and defrost it overnight in the fridge.

Best wishes

Lindsey

 
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