I have heard that cheesecake can be made ahead and frozen. That would be a great dessert to have on hand for the holidays but I have some questions. Should the sides of the springform pan be removed before freezing? What about the bottom of the springform pan? Should I remove the cake from that as well or keep it to add stability? Any tips for success would be appreciated!
I cut my cheese cakes in serving sized portions and wrap individually and freeze. That way I can thaw what I need at that particular time.....and don't have to eat the leftovers all my self!! ( although I have been known to eat frozen cheese cake!) Linda C
