Questions & Answers - Baking Cheesecakes Ahead of Time
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Question: We are dining with over 24 adults and 40
children for Thanksgiving. I have offered to make pumpkin cheesecakes. I
have searched the web for pumpkin cheesecake recipes that can be baked in a
regular 9 x 13 cake pan. NO LUCK. Do you think I could use one of the
recipes I came across asking for a regular springform pan and just double
it? What would your suggestion or answer be to this dilemma? Could I make
them a week in advance? What time frame do you think is best? Thank you for
your time.
Answers:
I would not recommend that you bake the
cheesecake in such a large pan. As the baking is very
critical to a good cheesecake, I would just buy a couple of new
springform pans and make three cheesecakes. Because cheesecake is so
rich, one (1) cheese cake can serve 10 to 12 people. The reason that I
love to make this pumpkin cheesecake for the holidays, is that it
freezes beautifully and can be made many
days ahead. When ready to use, let defrost in the refrigerator.
You can make your cheesecakes now! I made them as long as two months
in advance. Leave the bottom of the pan with the cake (only remove
sides) when freezing. Just wrap well with plastic wrap before
freezing. I've also wrapped an additional layer with aluminum foil
over the plastic wrap. When ready to defrost, defrost in the
refrigerator.
I suggest that you use my pumpkin cheesecake recipe. I've made it many
times with success. Click on the underlined:
http://whatscookingamerica.net/Cake/pumpkincheescke.htm
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