I plan to make this cheesecake and freeze it. https://food52.com/recipes.... Is there any advantage one way the other to removing it from the springform pan before freezing or just freezing it (wrapped, of course) in the pan? Freezer space is not an issue and, since I need to travel with it, I think keeping it in the pan will be safer. Thanks for any insight!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)