Label your foil with the date and flavor. You will think you’ll remember, but you won’t. In three months, you’ll unwrap a block of mystery dessert and play a dangerous game of "Is this cheesecake or frozen hummus?" Avoid the confusion.
If you plan to freeze a full cheesecake, set it on a cardboard round or a rigid pan first. This makes it easy to slide in and out of the freezer without cracking the crust. A sturdy base is your cheesecake’s best friend.
And here’s a chef’s trick: once the cheesecake is frozen solid, you can dip a sharp knife in hot water to get clean, beautiful slices before unwrapping. That’s for the Instagram crowd. For the rest of us, a dull knife and a little willpower works fine.
Baldwin on Cheesecake, a vintage 1920s cookbook, actually suggests freezing a "jelly cake" (their term for a refrigerated cheesecake) on an ice block if you don’t have a modern refrigerator. We’ve come a long way, baby. But the principle remains: cold is your ally when used correctly.
