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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

I'm not the author of the recipe, but I have happily frozen uncountable cheesecakes over the years, and they freeze and thaw perfectly, with no change in texture. To freeze, be sure to double-wrap securely in plastic, and to thaw, move to the refrigerator overnight.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

Yes, just make absolutley sure the cheesecake has come to complete room temperature before heading into the freezer as Cynthia suggests. I prefer to chill in the fridge before moving into the freezer-- less of a shock to the cheesecake's system this way, and a recently-out-of-the-oven cheesecake can be a delicate flower.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Thank you, Shuna; I neglected to mention that I do the same - refrigerate for 24 hours before freezing. I also cool it completely to room temp before refrigerating, then freezing.