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freezing  Actions...
Posted: by Auntie B on Mon. 23 Jul., 2012 at 5:48:33 PM
Do you think I can freeze the No-Bake Lemon Mascarpone Cheesecake (from the August issue) for one week?

Auntie B
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I haven't seen the recipe but...  Actions...
Posted: by Marsha on Mon. 23 Jul., 2012 at 5:53:57 PM
In reply to: Auntie B "freezing"
I haven't seen the recipe so don't know what the ingredients are but my inclination would be to say probably not.

I do love it when recipes tell you clearly whether something can be made ahead or can be frozen, etc.  Those old Robin Hood booklets were so great for that - every recipe had ratings for ease and also made it clear if something could be frozen or not (some recipes would say "freeze before icing" - certain cookies, cakes, cupcakes, etc.)

Marsha
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imagine so  Actions...
Posted: by daffodil_ on Mon. 23 Jul., 2012 at 6:17:08 PM
In reply to: Auntie B "freezing"
Freeze until top is firm to the touch, about 30 min. Spread remaining lemon curd over the top of the cheesecake and freeze for 6 hours or overnight. Let stand at room temperature for 1 hour before serving.

I always try to make things as close to the time as I'm going to eat them, but if you can't make it closer to the time, then at a guess I'd think you'd just keep it in the freezer for a week, rather than overnight.

daffodil_
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it says to freeze  Actions...
Posted: by green_sleeves on Mon. 23 Jul., 2012 at 11:13:45 PM
In reply to: Auntie B "freezing"
if it is this recipe- so a week shouldn't hurt it.
                                          


                                                                             

No need to explain: your friends don't require it and your enemies won't believe you anyway.Grin

green_sleeves
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Now that greensleeves has posted the recipe....  Actions...
Posted: by Marsha on Tue. 24 Jul., 2012 at 5:52:04 AM
In reply to: Auntie B "freezing"
clearly it can and should be frozen so - DUH - yes.  After it is well frozen, wrap it well if you want to keep it for a week or longer.

Marsha
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