Freezing Cheesecakes For Christmas

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Cheesecakes are good make-ahead dessert options at Christmas and baked cheesecakes, such as Nigella's Gleaming Maple Cheesecake (from NIGELLA CHRISTMAS) freeze well as long as they are made with full-fat cream cheese (and not a light or reduced fat cream cheese). Let the cheesecake cool completely then wrap the cheesecake (still in its pan) tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. Freeze for up to 1 month. To thaw the cheesecake, unwrap the pan and cover the top loosely with a piece of clingfilm then let the cheesecake thaw overnight in the fridge. Any toppings (such a maple syrup or chocolate sauce) should be added just before serving and the thawed cheesecake should be eaten within 2 days.

Set (not baked) cheesecakes, such as Nigella's White Chocolate Cheesecake, also freeze well as long as they are made with full-fat cream cheese. Make the cheesecake and chill briefly, then wrap the pan and freeze and thaw as for the baked cheesecakes. Add any toppings just before serving and eat the cheesecake within 3 days of thawing. For lots of Christmas menu ideas please also look at Nigella's Season's Eatings and Christmas Dessert Recipe Collection