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About Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

 
   

You are here:  Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > cheesecake freezing

Food Safety Issues - cheesecake freezing


Expert: Carol Schlitt - 7/15/2007

Question
Hi there, I am making a bunch of no bake cheesecakes and would like to freeze them for when needed, but the cheese I am using (kraft) seems to crystalise upon thawing again.  Do you know why this is, and can it be prevented?
Thanks!!!

Answer
Hi Brigid,

Unfortunately, you are finding out that cream cheese does not freeze well as its texture often times changes -- and not for the better.

On the Kraft website, they do not recommend freezing cheesecakes made with their cream cheese that contain eggs or sour cream,, or, refrigerated cheesecakes made with gelatin.  They do give directions on how to freeze a cheesecake. however.

I suggest you contact Kraft with your question at the following website: http://www.kraftfoods.com/main.aspx?m=contact_us/cu_form1&faqID=985

Good luck,

Carol


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