as part of a special birthday celebration at the restaurant i recently made a lemon cheesecake topped with lemon curd and lavender creme fraiche swirl.....it was absolutely divine in taste and light as a feather in texture...however it was too soft to cut properly. the only oddball ingredient was thawed lemonade concentrate. the party was cancelled so i froze it. when the party was re scheduled i thawed and topped it. would freezing it too soon cause it to be too soft? should i have let it 'settle' in the fridge overnight before freezing it? it was completely cooled before freezing, but countertop cooled...not refrigerator cooled. i have been requested to make another one for the same person....what should i do differently? thanks...
when i took it from the oven, it was perfectly cooked...slightest of jiggles and no cracks
food is like love...it should be entered into with abandon or not at all Harriet Van Horne