Cooking and Baking

freezing stuff out of springform pans

I know my last few threads have been about cheesecake...but here's another one :p

I want to make a cheesecake for my friend and freeze it so she can have it on her birthday, as the date is a few days after I leave the country. How would you suggest I do it? Should I freeze the whole thing in the pan, then just pry it out when it's frozen? Or should I line the pan with baking paper (crinkles in the cake?) and chill it, lift it out, then freeze it? I want to minimize cake crumblage/breakage as much as possible.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed