Looking for cheesecake recipes that lasts a week?

Discussion in 'Recipes' started by gabiblue, Jun 22, 2011.

  1. gabiblue

    gabiblue

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    Sous Chef
    Hi,

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

    Thank you in advance.
     
  2. somethingtasty

    somethingtasty

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    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.
     
  3. rodolfo

    rodolfo

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    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.
     
  4. siduri

    siduri

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    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?
     
  5. chefedb

    chefedb

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

    isabella

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    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.
     
  7. zoomse

    zoomse

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    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