Full question
I am making Nigella's Chocolate Cheesecake exactly as written. I will be freezing it since the birthday celebration it is intended for is 3 weeks away. After it has sufficiently cooled and chilled in the refrigerator overnight, can I put the chocolate sauce over the top and freeze? Will it be a hot mess when slicing the thawed cheesecake or will it be ok if using a warm knife? Thank you so much!
Our answer
Nigella's Chocolate Cheesecake (from FEAST) can be frozen as long as it is made with full-fat cream cheese (such as regular Philadelphia). However we would prefer not to freeze the cheesecake with the chocolate sauce on top as the sauce can crack when frozen, or smudge on defrosting, and this would spoil the presentation of the cheesecake.
To freeze the chilled cheesecake you can wrap the tin tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the cheesecake, unwrap it and cover with a fresh piece of clingfilm then leave it overnight in the fridge before serving. The sauce can be frozen in an airtight container for up to 3 months and thawed overnight in the fridge. The sauce can also be made up to one week ahead and stored in the fridge until needed. To warm the sauce, put it in a bowl over a saucepan of gently simmering water (but not touching the water) and stir occasionally until pourable. Alternatively warm the sauce in 10-second bursts in a microwave, stirring between each burst, until pourable.
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