Can I refrigerate cheesecake batter?

[Beth Hinkle]

Hi Gang -

I have 8 cheesecakes to make for delivery on Wednesday, all variations of the
same basic batter. I'm wondering if I can mix up a bunch of basic batter and
refrigerate keep it in the refrigerator over a couple of days, filling the
pans and baking them off as I can.

Does anyone have any experience doing this, or any opinions?

Thanks,

Beth

[Blanche Nonken]

Beth Hinkle <hous...@pacbell.net> wrote:

> Hi Gang -
>
> I have 8 cheesecakes to make for delivery on Wednesday, all variations of the
> same basic batter. I'm wondering if I can mix up a bunch of basic batter and
> refrigerate keep it in the refrigerator over a couple of days, filling the
> pans and baking them off as I can.

It's what we do at work. Make it by the bucket, add flavoring or
variations as needed (this week it's Pumpkin cheesecake) and bake it
off.

[Beth Hinkle]

Thanks for your answer, Blanche.

One thing I'm concerned about is the eggs - does your bakery use fresh "in the
shell" eggs, or a pasturized egg product? Do you think a batter made with
fresh eggs will be okay for a couple days?

Thanks,

Beth

[Blanche Nonken]

Beth Hinkle <hous...@pacbell.net> wrote:

> Thanks for your answer, Blanche.
>
> One thing I'm concerned about is the eggs - does your bakery use fresh "in the
> shell" eggs, or a pasturized egg product? Do you think a batter made with
> fresh eggs will be okay for a couple days?

For large quantities, we use the liquid egg product. FWIW, I make the
danish filling (similar to cheesecake batter, but more icing-like in
texture) and use the fresh eggs for yolks. It keeps for a good two
weeks covered in the walk-in. The significant amount of sugar will keep
a lot of the creepies at bay, if only for a few days.

[Scott]

In article <3BF8195C...@pacbell.net>,
Beth Hinkle <hous...@pacbell.net> wrote:

> One thing I'm concerned about is the eggs - does your bakery use fresh "in the
> shell" eggs, or a pasturized egg product? Do you think a batter made with
> fresh eggs will be okay for a couple days?

FYI, you can get eggs pasteurized in the shell.
<http://www.davidsonseggs.com/>

I've used them and they seem fine. However, the whites are "thicker"
than regular egg whites, so I would be concerned about their whipability.

[larryw...@gmail.com]

I have a small, local cheesecake business. I use fresh eggs in my batter and regularly store the batter in gallon baggies in the fridge at 40 degrees for sometimes a week. I never freeze any batter. Take the baggie of refrigerated batter out and set on counter (NEVER use the microwave) and let it come to room temperature (about 1 to 1.5 hours) before using it. I have found that if I store it for more than a week, the perfect consistency is no longer achievable. I try to limit it to 3 days, but in rare instances I’ve used it within 6 days with no problems.