Quote:
Originally Posted by ltl/fb
They are dulce de Leche and have a chocolate glaze. The recipe says cheesecake/crust can be made up to three days ahead and then glazed, but to serve within 2 hours of glazing. I want to make and freeze so I can have more or less on demand. What to do?
|
isn't the glaze simple? make the cheesecake and crust, then freeze them- make the glaze while defrosting.
I won the Betty Crocker award at my HS, so, you know, I know my shit.
Threaded Mode