I think you’re asking if you can put the cheesecake right into the freezer so it cools down more quickly, right? I wouldn’t — I think it will change the texture. However, if you do want to freeze cheesecake to eat at another time, here’s the article Nancy was referring to: https://www.tasteofhome.com/article/your-guide-to-freezing-cheesecake/
Appreciate the link to taste of home. Very useful. Re my question, I was really wondering if, once the cheesecake has cooled to room temperature, one can put it in the freezer for fewer hours to hasten the chilling. Was not thinking directly from oven to freezer. Don't imagine that's a wise choice for anything.
I think that would be fine. Also, once the cheesecake is chilled in the freezer, it's good to serve cold. Most cheesecakes then taste like a sophisticated ice cream dessert, with the added crunch of the crystal.
It's ok to freeze cheesecake, but not immediately after baking to cool it down. That will probably give you lots of ice crystals and weird texture. See an article at tasteofhome website for more details and how-to directions.
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Also, once the cheesecake is chilled in the freezer, it's good to serve cold.
Most cheesecakes then taste like a sophisticated ice cream dessert, with the added crunch of the crystal.
See an article at tasteofhome website for more details and how-to directions.