Freezing Cheesecake
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!
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I used to have a little wholesale cheesecake business and rather than not receive their deliveries, the restaurants and grocery stores chose to buy the frozen desserts when I took a few days off. My delivery/chocolate chopper/egg cracker/cake slicer guy would just top them, slice them and deliver.
It is easier to top them with the sides of the pan on, so you could snap it back on and then top it.
Simply let it thaw on your presentation plate as you travel.