[Sca-cooks] Freezing a White Torta (Cheese Tort)

Keith Dombrowski kad.dsl at verizon.net
Sat Feb 23 14:23:58 PST 2008

    I thought the same thing myself, unfortunately, we haven't the time 
to experiment before the event. We're either going to have to make them 
now or the day before the event. I'm hoping someone on the list here has 
tried the recipe and tried freezing it. I'm inclined to think that it 
would be ok, as the recipe seems to be half way between a custard and a 
cheesecake (which is really a form of custard anyway) and both can 
generally be frozen without incident. We would have frozen some of the 
taste test run, but our shire members pretty much licked the pie plate 
clean when we brought to A&S last week!


Johnna Holloway wrote:
> I would suggest making one up in advance using the exact recipe
> and cheese that you intend to use for the feast ones. Freeze it for
> a few days. Unthaw it and see what happens. I have seen similar
> things work and I have also seen them fail. (Cheese filling thawed into 
> a grainy
> mess and the crust was watery.)
> Johnnae
> Kean Gryffyth wrote:
>> Greetings to list from the Snowy North (10 inches in the last 24 hours),
>>     We are preparing food for an upcoming event and we are planning on 
>> making some White Tortas from the recipe of the same name as redacted in 
>> Cariadoc's Miscellany (with fresh cheese that I've been making) and we 
>> have one very important question. Can you freeze such a torta and what 
>> effects might the freeze/thaw have on them? We like to prepare as much 
>> in advance as possible.
>> Thanks,
>> Kean & Misha
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