

Hello,
I would like to know whether it is possible to freeze the lemon ricotta cheesecake
Thank you very much
We've teamed up with Miso Tasty this month to bring you the chance to win one of nine Japanese foodie hampers in celebration of their award-winning products.
Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page
Copyright 2001-2021 All Rights Reserved Delia Online
Hello,
Yes you can…..
Bake the cheesecake as per the recipe and let it cool completely at room temperature. Open-freeze to prevent damage, until solid then wrap well in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months.
Defrost, unwrapped, but covered on the serving dish, overnight in the fridge.
Prepare and cook the confit and leave to cool, then freeze separately in a plastic container, leaving enough headspace for expansion. Leave the sauce to defrost in the fridge overnight and use to decorate the cheesecake.
Kind regards
Lindsey
Thank you very much!