cheesecake questions

[brendat4]

Thanks to everyone who gave suggestions a few days ago about what to serve with fajitas, I think I am going to make cheescakes for my desserts. I want to try the CL Lemon cheesecake and the Margarita one someone mentioned (that I did a search for).

Anyway, it's been so long since I've made cheesecakes, I have a few questions. Can I make them the day before? If so, what is the best way to store them? What is the nicest way to "present" them? I'd like to put them on a platter of some kind but don't know how this would work coming off of the springform pan. Would the easiest be to leave it on the bottom of the pan and then put it on the platter? I could disguise the edges of the pan with fresh flowers or something.

Thanks for your help!

[lorilei]

Definitely make them ahead -- I've found that most cheesecakes are even better the day AFTER they're baked.

I almost always leave the bottom of my springform attached to the cake -- unless it comes off easily enough to slide the cake onto a platter without fear of breaking it. Slide a knife along the bottom of the cake and test it out -- otherwise feel free to leave the bottom on. I usually don't have much trouble...

[brendat4]

Do you store them in the refrigerator? (I'd assume so . . .) I guess I will have to borrow an extra springform pan to leave the cheesecake on it--I don't want to risk breaking it since this is for a party.

[Leanne]

Originally posted by brendat4:
Do you store them in the refrigerator? (I'd assume so . . .) I guess I will have to borrow an extra springform pan to leave the cheesecake on it--I don't want to risk breaking it since this is for a party.


Yes - refridgerate. The recipes usually even tell you that you need to refridgerate for 6 or 8 hours or something. I usually make them the day before & let them sit in the fridge overnight.

[philamark]

Like the others, I always make my cheesecake a day ahead, to let it chill overnight. The cake is much better to eat the next day. I also leave it on the springform pan bottom, although I use parchment paper on the bottom of the greased pan which does make for easier removal of my slices, but I never tried removing the whole cake.

[woodsl]

I usually do remove mine from the bottom of the pan (unless it has a fragile or soft topping), but I freeze it first, then turn the frozen cheesecake upside down and remove the bottom.

[Ed]

Hi,

I really enjoy making cheese cakes, and I've taught two of my daughters how to make them.

Cheesecake really makes a hit for dessert, almost everyone likes it.

I always make them at least a day ahead, and I always remove the bottom of the pan from the cake, (you need to be gentle, but it comes off quite easily for me,) and I set it on a raised cake serving plate that can be covered, and I store it in the refrigerator.

If there is ever any left over, and there is if you don't have enough people to eat the whole thing, (usually 16, because there is usually 16 servings,) I freeze individual servings in small containers for later or I will send a serving or two home with people if they want some to take home.

I know that's awful wordy, but I couldn't help it.

Ed