Death by Chocolate Oreo Cheesecake Recipe | Dine Dream Discover (2024)

FAQs

Can chocolate cheesecake be frozen? ›

Any kind of cheesecake can be frozen, either whole or as individual slices, and you don't need to adjust the recipe. The denser texture of New York-style cheesecake makes it less likely to separate, but lighter, whipped cheesecakes, as well as no-bake cheesecakes, can also be frozen.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Chocolate Cheesecake (1 cake or pie (9 in. dia, approx 1-1/2 in. high)) contains 593.4g total carbs, 568.9g net carbs, 379.4g fat, 94.4g protein, and 5948 calories.

Yes, you can freeze cheesecake. And if you go to all the work of making one of these beautiful desserts and have leftovers, you should freeze cheesecake.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

The cheesecake will last up to 5 days in the refrigerator. It's best to keep it in its original container, and tightly wrapped in plastic wrap if it has been opened. For best results, keep your cheesecake in the freezer until the night before you'd like to serve it.

Smell the cheesecake to test its freshness if there are no visible signs of it being rotten or spoiled. If the cheesecake smells sour or foul, it is likely spoiled and inedible.

At room temperature, cheesecake can sit out for up to 4 hours. This is because the room temperature is usually around 70 degrees Fahrenheit, which is the ideal temperature for cheesecake. However, if the room temperature exceeds 90 degrees Fahrenheit, it's best to refrigerate the cheesecake after 2 hours.

“Soft cheeses such as cream cheese, cottage cheese, shredded cheeses, and goat cheese must be refrigerated for safety,” according to the USDA. And, according to the USDA FoodKeeper chart, cheesecake should be consumed within five to seven days after baking—or opening a pre-bought cheesecake.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Why is cheesecake so high in calories? ›

Cheesecake is typically made with high calorie ingredients like cream cheese, sour cream, and butter. For this reason, cheesecake can pack in a surprising amount of calories. For example, a slice of Caramel Pecan Turtle Cheesecake from the popular chain restaurant The Cheesecake Factory packs 1,330 calories.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

If you touch the sponge and it still feels like it is radiating any kind of heat, the cake has not completely cooled and you should leave it out until it is no longer warm to the touch. Then, using plastic wrap, cover it completely, and stick it in the fridge. Voila, no soggy cheesecake!

Luckily, because of its high sugar and fat content, it is possible to freeze a cheesecake without affecting its flavor. While freezing keeps the flavors of the cheesecake intact, keep in mind that the texture could have slight changes once thawed. The creamy texture can become slightly denser.

You can freeze cheesecake. To do so, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag to prevent freezer burn.

Cut the cheesecake into portions, if you like, or leave it whole. Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil. Freeze for up to 1 month for optimal flavor, 2 months is the max.

Thaw in refrigerator at 36-41°F. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Serve no later than 3-5 days after thawing. Store in refrigerator after thawing.