Comments on: All about… Cheesecakes! https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/ Fri, 16 May 2025 08:20:45 +0000 hourly 1 By: Jane's Patisserie https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-157063 Fri, 16 May 2025 08:20:45 +0000 https://www.janespatisserie.com/?p=20192#comment-157063 In reply to Olivia.

How did you defrost it, and what flavour was it? It may have been excess water coming out or thawing too fast made it a little soggy! x

]]> By: Olivia https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-157010 Wed, 14 May 2025 13:40:35 +0000 https://www.janespatisserie.com/?p=20192#comment-157010 Hi Jane, great tips thank you. I made a cheesecake and then froze it. The top half was fine but the base ended up really soggy. Have you got any ideas?

]]> By: Sweet E's Bake Shop https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-146834 Tue, 05 Nov 2024 09:55:53 +0000 https://www.janespatisserie.com/?p=20192#comment-146834 Great tips! These insights will definitely elevate anyone’s cheesecake game!

]]> By: Jane's Patisserie https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-141353 Tue, 06 Aug 2024 10:00:40 +0000 https://www.janespatisserie.com/?p=20192#comment-141353 In reply to Sp.

It depends how it was thawed – if it was room temperature, or the people left it out it would be quite sloppy as it has to stay chilled x

]]> By: Diana https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-141294 Sun, 04 Aug 2024 12:48:54 +0000 https://www.janespatisserie.com/?p=20192#comment-141294 I have made so many of your cheesecakes Jane and all have been a great success and a hit with dinner party guests.
I am going to freeze the No bake Lemon Cheesecake and plan to refrigerate first for 6 hours and then leave it in its spring form tin wrapped in foil to freeze overnight. On the following day I will need to transport the cheesecake to an. Evening picnic in warm weather. So, I plan to remove it from the freezer and decorate shortly before I travel to the picnic with my cheesecake covered in a foil tent in a cake carrier. What I donโ€™t know is how long it will take to defrost from the time it leaves the freezer. Do you? Any help much appreciated and thanks for all your amazing recipes.
Diana (France).

]]> By: Jane's Patisserie https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-140397 Thu, 18 Jul 2024 08:19:19 +0000 https://www.janespatisserie.com/?p=20192#comment-140397 In reply to Susan Tattersfield.

It would be best to freeze it in the tin so it’s solid and then store in a container once frozen!

]]> By: Susan Tattersfield https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-140200 Fri, 12 Jul 2024 20:00:43 +0000 https://www.janespatisserie.com/?p=20192#comment-140200 Unfortunately the strawberry cheesecake I have made today is no longer needed. May I freeze it? In the tin? Out of the tin then wrapped in foil? Not decorated of course. Thank you.

]]> By: Sp https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139867 Tue, 02 Jul 2024 19:22:44 +0000 https://www.janespatisserie.com/?p=20192#comment-139867 x]]> Hi Jane
Love your recipes.
I have been asked to make cheesecakes for a wedding cake. So, I made a small taster for them to try. The mox was REALLY thick and stable. I had frozen them with no toppings but they have messaged to say that the cheesecake was all sloppy in the middle when thawed and cut into.
Please advise ๐Ÿ™๐Ÿปx

]]> By: Jane's Patisserie https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139393 Thu, 20 Jun 2024 08:24:24 +0000 https://www.janespatisserie.com/?p=20192#comment-139393 In reply to Awais.

Oh, how random! I’ve never experienced this issue myself so it’s hard to say – it may be that you need a sharper knife to cut through the layers? Or you could try baking the biscuit base for 10 minutes and see if that helps? x

]]> By: Jane's Patisserie https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139392 Thu, 20 Jun 2024 08:23:29 +0000 https://www.janespatisserie.com/?p=20192#comment-139392 In reply to kay.

It may be the cream cheese you are using, or cream – they both need to be full-fat and whipped until super thick. Also, if the dessert is left out of the fridge it will soften as it’s meant to be kept in the fridge x

]]> By: kay https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139335 Tue, 18 Jun 2024 10:08:25 +0000 https://www.janespatisserie.com/?p=20192#comment-139335 Hi Jane
I made a non bake vanilla cheesecake with a thick but smooth batter but still didn’t set as firm as I wanted it to. What am I doing wrong?

]]> By: Awais https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139324 Mon, 17 Jun 2024 22:45:28 +0000 https://www.janespatisserie.com/?p=20192#comment-139324 Hi, Jane, I have a particular issue with my cheesecakes. Whenever I serve them the cheesecake layer always separates from the biscuit base, so I end up making a mess of serving and it looks like a broken mess rather than a nice clean slice. What can I do to prevent this?
For context, I make a Digestive: Butter (2:1) base and only remove it from the fridge when I am going to serve it.

]]> By: Carla https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-139075 Sun, 09 Jun 2024 13:52:50 +0000 https://www.janespatisserie.com/?p=20192#comment-139075 Hi Jane, I have been a fan of yours for many years particularly for cheesecakes, I started my own business in lockdown with it, but I do find my cheesecakes leak a liquid, do you have any suggestions as to what this might be and how I fix it? Thank you xx

]]> By: Nazish https://www.janespatisserie.com/2022/02/14/all-about-cheesecakes/#comment-136830 Fri, 19 Apr 2024 13:06:33 +0000 https://www.janespatisserie.com/?p=20192#comment-136830 Hi. If I use lotus biscuits packet for the base how much butter should I add?

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