What is the procedure for freezing Nigella's Chocolate Cheesecake (with ganache sauce)? I need to transport out of town so I'd like to freeze it ahead and pack in a cooler. Do I put the ganache sauce on and then freeze? Will the ganache cut well after being frozen or will it crack and make a mess? Thanks for your help!
Nigella's Chocolate Cheesecake (from Feast) is a baked cheesecake and it is possible to freeze the cheesecake providing that it is made with full fat (regular) cream cheese. We suggest freezing the cheesecake and the chocolate ganache sauce separately as once the ganache is on the cheesecake it could break up easily.
As the cheesecake is to be transported it is best to leave it in its pan. Cool and chill the cheesecake, then wrap the cheesecake, still in its pan, with a double layer of clingfilm and a layer of foil. Freeze the cheesecake for up to 3 months. We would prefer to thaw the cheesecake in the fridge overnight and then transport it in an appropriate chiller as this will give better control over the thawing and storage of the cheesecake. Also please remember that as the cheesecake contains eggs it should be kept fridge cold for as long as possible while it is being transported and should not be left in a warmer environment for more than 2 hours, and perferably less.
The ganache sauce keeps well in the fridge for up to a week so you may prefer to do this rather than freeze it. But it will also freeze in an airtight container for up to 3 months and thaw overnight in the fridge. You will need to warm the sauce to re-liquify it, before decorating the cheesecake, and this can be done carefully in a bowl set over a saucepan of hot water, stirrigc occasionally, or in 10 second bursts in a microwave, stirring between bursts.