Freezing cheesecakes?

[TreasonousBastard]

I've never had one last long enough to freeze, but this year I'm not going to have the time to bake on the days of the feasts so I'd like to get them out of the way and freeze them with the cakes and muffins.

Commercial bakeries do it all the time, but they use stabilizers and stuff not normally available to us mortals, and web searches tell all sorts of weird tales.

Anybody here freeze 'em? Any hints or tips from actual experience? No fruit toppings, btw, but some pumpkin cheesecakes I'll be trying for the first time. And sour cream will be one ingredient that doesn't normally take well to freezing.

[Denninmi]

1. Add just a little cornstarch.

I always put a tablespoon of cornstarch in the cheesecake batter. It seems to help prevent "weeping" after cheesecakes sets for a day, or if it is frozen.

I agree with the "don't freeze the sour cream topping" part. I would just put that on after you thaw it out again.

Really, the times I've frozen baked cheesecake it worked fine.

[hippywife]

2. I've frozen particial ones

and had no problems. :hi: