Wanting to make cheesecakes for Christmas.?

Question

Some recipes say they freeze beautifully. Can ALL cheesecakes be frozen.? ALSO how long can they be kept in refrigerator?

Answer 1

man, this is a question that my friend tom would be ALL OVER.

(so....i consulted him) here is what he said:

I do it all the time. I have frozen several for about a month and they were just fine. you should cool the cheesecake completely before freezing. baked cheesecakes freeze well, and refrigerated ones are a natural for it. i use a spring-form pan, i remove the sides and freeze it with the bottom. when it's partially frozen, ill use a knife to cut between the cake and bottom of the pan, so that it will be easy to remove later. I wrap them in foil - but others i know use saran wrap.

just don't put the topping on until just before serving!


/this dude knows his cheesecake.

:)

Answer 2

Try a Jello-No Bake Cheesecake. They can be frozen and will last a good week (if covered) in the fridge.

Good luck,

Merry Christmas!

Answer 3

Just a little something for everyone! What a wonderful choice for gifts! I want one! :)

CHEESE CAKE BITES
2 packages cream cheese softened
1 cup sugar
2 eggs
1/2 cup plain yogurt
2 Tsp. vanilla extract
1 Tsp. lemon juice
1/2 cup buttermilk biscuit mix
Topping: 1 cup sour cream, 2 tablespoons sugar, 2 teaspoons vanilla- mix together in bowl

Beat cream cheese and sugar, add everything else and mix until smooth, pour into greased 9 in square baking dish, bake at 350 for 25-30 mintues or until center is nearly set. let cool for 1 hour and spread on the topping and refrigerate. Delicious, you just have to try it.
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DRUMSTICK CHEESECAKE-
Crust
1/2 cup margarine
1 1/2 cups graham wafer crumbs
2 tablespoons peanut butter
1/2 cup crushed nuts
Filling
8 ounces cream cheese
1 cup white sugar
1/2 cup peanut butter
4 eggs
1 teaspoon vanilla
1 liter Cool Whip
Topping
1/4 cup peanuts
chocolate syrup

1. Mix margerine, graham wafer crumbs, peanut butter and peanuts together.
2. Press into a 9x13 inch pan.
3. Beat cream cheese and sugar until smooth.
4. Add peanut butter and eggs.
5. Add vanilla and Cool Whip and mix until blended.
6. Pour mixture over wafer crumbs and freeze for one hour.
7. Sprinkle with peanuts and drizzle with chocolate syrup.
8. Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.
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APPLE PIE CHEESECAKE with CARAMEL -
18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.
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BLUEBERRY CHEESECAKE -
1 c graham cracker crumbs
1 c + 3 TBS sugar
3 TBS butter, melted
4 pkg (8oz ez) cream cheese, softened
1 tsp vanilla
1 c sour cream
4 eggs
2 c blurberries

Preheat ovven to 325. Mix crumbs, 3 TBS sugarand butter. Press firmly into the bottom of 13x9 inch baking pan. Bake 10 min. Meanwhile, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until well blended. Pour over crust. Puree the blueberries. Gently drop spoonfuls of puree over batter; cut through bater several times with knife for marble effect. Bake for 45 min or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.