Freezing London Cheesecake

Our answer

Nigella's London Cheesecake (from HOW TO BE A DOMESTIC GODDESS) is a baked cheesecake with a sour cream topping. Baked cheesecakes made with full-fat (not light) cream cheese freeze well. There is a slight risk that the sour cream topping becomes soft on defrosting, but usually this does not happen.

To freeze the cheesecake whole, chill it thoroughly then wrap the cheesecake, still in its pan, in a double layer of clingfilm and a layer of foil. Freeze for up to 1 month and thaw overnight in the fridge before serving. Eat within 2 days of defrosting. To freeze leftover slices put the slices on a baking sheet lined with baking parchment (parchment paper) and freeze until solid. Wrap the frozen slices individually in a double layer of clingfilm and transfer to an airtight container. Slices should also be frozen for up to 1 month, thawed overnight in the fridge and eaten within 2 days.