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Making Lemon Ricotta Cheesecake ahead

MightyMo's picture
Asked on 28 Dec 2017 by MightyMo

Good morning. Can I make Lemon Ricotta Cheesecake with Confit of Lemons in advance and can it be frozen?

Thank you

Lindsey, Food Editor's picture
Lindsey, Food Editor replied

Hello,

You can make the cheesecake two or three days ahead and keep it refrigerated.

If you make it one day ahead you could portion (or not!), wrap and freeze the leftovers and have them at a time (within three months) when it’s not a ‘special’ occasion rather than waste it.

Best wishes

Lindsey

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