I have 11 white chocolate raspberry cheesecakes to do for Friday. I know the cheesecakes can be frozen but these will be covered in chocolate ganache. Does anybody know how ganache freezes?
These will also have chocolate triangles on them but they will be put on Saturday before wedding.
I usually just keep it in a airtight container in the fridge not freezer. When i need to use it, just take it out a few hours before. Tastes just fine.
I will be putting the ganache on the cheesecake before I freeze it. So I will do an experiment tonite and let ya'll know.
Mac
Sorry this is so late, i only just saw this post now. Ok for anyone that was wondering, i made a sample cake a few months ago, the ppl tried a bit and 3/4 of the cake was left behind. The cake was a mudcake, filled and covered with dark chocolate ganache. I had about 1 cup of ganache left over as well. I put that in a plastic container and froze it, i froze the cake well wrapped as well. It all froze fine and defrosted beautifully.
Nati
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