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Looking for cheesecake recipes that lasts a week?

post #1 of 7
Thread Starter 

Hi,

 

I'm looking for a recipe for a cheesecake that can last a week in the fridge or freezer? 

 

Thank you in advance.

post #2 of 7

Cream cheese is pretty delicate and doesn't last very long, but a week or so isn't that big amount of time.. I think it would definitely last in the freezer, although about the fridge I'm not sure.

post #3 of 7

You can try this cheesecake recipe, and I think It will survive long enough to be refrigerated. Mine never does; it'll be gone right after it comes from the oven. Here is how you make it:

 

 

Ingredients:

 
-16 graham crackers (I like to use the cinnamon graham crackers and 2 pkgs from the box makes about 2 cups of crumbs)
-1 cup sugar
-3 eggs, at room temperature
-1 tsp. vanilla
-4 (8oz) bars cream cheese, at room temperature

-1 stick butter

Method:

Preheat oven to 325 degrees.  In a food processor, grind up graham crackers. 
 
Add butter and pulse until coarse crumbs form.
 

Press crumbs into the bottom and halfway up the sides of a 10-inch spring-form pan.  Set aside.

In an electric mixer with the paddle attachment, mix cream cheese and sugar until creamy.

Add vanilla and eggs until well combined with smooth texture.
 
Pour into graham cracker crust.  Bake for 50 minutes or until set in center. Cool completely.  Refrigerate for at least 2 hours before serving.

 

post #4 of 7

What i know is that any cream made with milk and eggs cooked together doesn;t last long even in the fridge and can bge dangerous even if it tastes fine.  I'm not sure that cream cheese and eggs is the same, but i wouldn't want to take a chance. 

anyone know for sure?

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #5 of 7

Make it and if you want to freeze cut it into slices first wrap each slice then freeze IQF. take out as needed.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 7

Japanese Cotton cheese cake last pretty long although it does not have much cheese in it.  Only 8 to 9 oz cream cheese in the recipe.

post #7 of 7

my friend told me she used this recipe to make 2 cheesecakes. first one was wiped out almost instantly but she kept the second one almost 10 days in the refrigrator. (sorry about my english,it is not my native language)

 

A Masterpiece Cheesecake
Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour
Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place
in refrigerator
while making filling.
Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar
Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY.
Remove and cool. Cake may be decorated with any variety of fruits, canned or in
season.

 

i hope this works for you

 

zoomse,

http://www.americancookingrecipes.com

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