Making Chocolate Cheesecake In Advance

Our answer

Nigella's Chocolate Cheesecake (from FEAST) is a baked cheesecake and this type of cheesecake usually freezes well providing that it is made with full fat cream cheese (and not a reduced fat or light cream cheese). It is easiest to freeze the cheesecake in its springform tin as this provides the cheesecake with some protection.

Once the cheesecake is completely cold wrap the tin tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. Freeze for up to 1 month and thaw for 24 hours in the fridge. Once defrosted the cheesecake should be eaten within 2 days. The sauce can also be made and frozen in advance but needs to be very gently reheated, so you may find it easier to make the sauce up to 2 hours ahead and then let it stand in a jug, at room temperature, until ready to serve.