How to freeze cheesecakes?
I am making cheesecakes for my wedding and want to freeze them ahead. How do I prepare them for the freezer to be sure that they stay fresh? Also I only have a couple of spring form pans. Can I bake them on parchment circle or cardboard circle inside the springform pan for easy release? And ideas?
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Not sure about the cardboard circle, but parchment paper is definitely good. I usually only line the bottom for springform pans though, and never the sides (Except foil outside for the waterbath). You could alternate between baking, since they don't necessarily need to be frozen in the pan itself. Good luck to you!
When turning them out of the cake pan, set a cardboard cake circle (available at all craft stores in the cake baking aisle) on top, turn the cake pan over, give it a good bang, and the cheesecake will drop out. Set another cardboard cake circle on the bottom, turn it over, remove the cardboard cake circle from the top, and double-wrap the cheesecake in plastic wrap. Plastic wrap will enfold it gently without marring it at all, and seal it well from any dehydrating effects of freezing. To thaw, move them to the refrigerator 12 hours before you plan to serve them. And very best wishes to you.
Or line the bottom of your springform pan with parchment. I don't recommend using cardboard circles. There are not designed to be baked.
Either way, cool your cheesecakes completely, then double wrap in heavy duty aluminum foil, then slide each cake into Ziploc freezer bags. Thaw in the fridge, wrapped. Remove the foil a little before you plan to serve.