Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 > > Hi all, I just made the cheese cake (baked to custard consistency) for the intro diet and I was wondering, how long does the cheese cake stay fresh in the refrigerator? > > Is there perhaps a guide somewhere that would tell how long some of the SCD basics will stay fresh both in the fridge or freezer? > > Oh, and Patti if you read this, thanks so much for responding to my chicken soup question. I'm so relieved to hear that I didn't make a big mistake. > > Thanks, > Lora Oh Lora, Would that I could keep SCD Cheesecake for more than 48 hours without demolishing it. It does freeze very well and would probably keep at least three months. It also tastes like an ice cream treat when partially thawed. As to keeping it in the fridge, I think three or four days would be my limit. Soemone else may have more experience than I. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 > Oh Lora, > Would that I could keep SCD Cheesecake for more than 48 hours without > demolishing it. Carol, that is so funny! I have a feeling I will end up in the same boat, it smelled so good while it was baking. One more question though - when it's frozen is it hard to cut just a couple of servings out of, so that the rest can stay frozen? Thanks Carol, Lora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 > > > Oh Lora, > > Would that I could keep SCD Cheesecake for more than 48 hours without > > demolishing it. > > Carol, that is so funny! I have a feeling I will end up in the same boat, it > smelled so good while it was baking. > One more question though - when it's frozen is it hard to cut just a couple > of servings out of, so that the rest can stay frozen? > > Thanks Carol, > Lora > Yes it is impossible to cut when forzen so do portions before you freeze it. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Thanks again Carol. I came up with one more cheesecake question. I've had it in the fridge since yesterday and I just cut into it today. It's a bit firmer than custard (since the intro says to bake to custard consistency) and when I lifted some out I saw that there is quite a bit of water underneath. Should there be water at the bottom or did I not cook it enough? It tastes fine. I preheated the oven, even though the directions in BTVC don't exactly say whether or not to preheat. I just figured that most baked goods usually call for a preheated oven. And I baked it for 30 min. I hope it's ok. Thanks, Lora Re: Cheese Cake Question > >> >> > Oh Lora, >> > Would that I could keep SCD Cheesecake for more than 48 hours without >> > demolishing it. >> >> Carol, that is so funny! I have a feeling I will end up in the same boat, >> it >> smelled so good while it was baking. >> One more question though - when it's frozen is it hard to cut just a >> couple >> of servings out of, so that the rest can stay frozen? >> >> Thanks Carol, >> Lora >> > Yes it is impossible to cut when forzen so do portions before you freeze > it. > > Carol F. > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Lora, You did just fine. I find that when I use DCCC in more proportion to yogurt cheese (which you can substitute, BTW) that it has a more watery consistency. Charlene Thanks again Carol. I came up with one more cheesecake question. I've had it in the fridge since yesterday and I just cut into it today. It's a bit firmer than custard (since the intro says to bake to custard consistency) and when I lifted some out I saw that there is quite a bit of water underneath. Should there be water at the bottom or did I not cook it enough? It tastes fine. I preheated the oven, even though the directions in BTVC don't exactly say whether or not to preheat. I just figured that most baked goods usually call for a preheated oven. And I baked it for 30 min. I hope it's ok. Thanks, Lora Re: Cheese Cake Question > >> >> > Oh Lora, >> > Would that I could keep SCD Cheesecake for more than 48 hours without >> > demolishing it. >> >> Carol, that is so funny! I have a feeling I will end up in the same boat, >> it >> smelled so good while it was baking. >> One more question though - when it's frozen is it hard to cut just a >> couple >> of servings out of, so that the rest can stay frozen? >> >> Thanks Carol, >> Lora >> > Yes it is impossible to cut when forzen so do portions before you freeze > it. > > Carol F. > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.