![]() When the time comes to eat it, thaw it overnight on the counter or in the fridge. For extra peace of mind, store the cheesecake in a big Ziploc bag ($13 for 3, ) to prevent other flavors from messing with the creamy taste. Then, cover the cheesecake in plastic wrap and foil before returning it to the freezer. To keep the bottom in place, line the pan with parchment paper before baking, freeze it, and remove it from the pan once solid. ![]() If you're making cheesecake in advance, you can freeze it for up to 3 months (but honestly, anything past 30 days is stretching it). If you're baking for an upcoming family dinner or holiday party, you can store it in the refrigerator for up to 1 week as long as it's not covered in fresh fruit. Spring form pans ($18, ) are ideal because they're deeper than a traditional cake pan and keep the sides intact as you lift it out. The best way to guarantee a perfect cheesecake: You gotta have the right pan. (Anyone who's tried to make one can relate to the struggle of a soggy or cracked crust!) But the beauty of cheesecake is that it's a blank canvas, and can be dressed up with fanciful toppings, flavor infusions, or crust combos.
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