Cheesecake Batter Tonight, Cheesecake Tomorrow
Decorating By praetorian2000 Updated 22 Nov 2006 , 2:09pm by praetorian2000
Does anyone know if I can do that? Can I mix the batter tonite, cover it, refrigerate it, and bake it tomorrow and have it come out perfectly fine? Between the time I get home and the time I go to bed, there's not a lot of time for a cheesecake to completely cool before putting it in the refrigerator. So if I could do the batter ahead of time, that would save time. Although, thinking about it, I would probably have to the let the batter come to room temp first, right?
Anyone??????????????????
I have not tried that yet. I have baked the cheesecake late in the evening, put it on a cooling rack and let it cool for a bit and covered it with paper towels or clean dish towels. When I got up the next morning I stuck them in the fridge. They turned out fine. I don't know what the health department would say, but I wasn't selling these. They were for my family.
You can mix everything up together, probably just fine--except for the eggs.
What I'd do is mix up your crust ingredients, and place 'em in ziplocks. Even with the butter and all--just throw it in ziplocks over nite.
Then, mix up all your batter ingredients and place that in the fridge in a covered bowl...
The next day---just whip your eggs in last, and bake!
I do cheesecakes constantly. Last week, I pumped out 12--this week, I'm doing 16--all due on WEDNESDAY!! GAHHH!!
So try that maybe, and let us know!!
--Knox--
What I ended up doing was baking the crust the day before. I left work early (since I was doing it for clients where I work) and made the cheesecake. But everything was prepped and ready to go. I wish I had known the batter could be frozen because I had a lot of extra batter and nothing to do with it.
Next time I'll know.
Thanks.
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