Can I freeze Lemon Ricotta Cheesecake?

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