Freezing homemade cheesecake? : AskCulinary
I want some culinary scientists!
I plan to do a little experimenting with Alton Brown’s Sour Cream Cheesecake recipe to look if I will be able to make it low carb (a required nutritional restriction for my well being). I plan to sub out sugar for a no-carb sweetener like Swerve and both take a look at making it crustless or the usage of an almond flour primarily based crust.
I am not too apprehensive about understanding the low carb phase. I am extra apprehensive in regards to the leftovers…
My husband hates cheesecake (extra for me!) and I should not have any within sight pals who ascribe to low carb consuming to pawn leftovers onto.
So I might like to take a look at to freeze my leftover cheesecake (if it is any just right…) in person parts that I will be able to defrost and consume at my recreational.
Do you assume the cheesecake will hang as much as freezing? Will it flip slimy upon defrost? Are there steps I will have to take except for cutting it up & tossing it in tupperware?
Thanks for any assist!