AboutCarol 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
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.
