Cool a warm cheesecake on the counter at room temperature for 30 minutes.
Transfer the slightly warm, uncovered cheesecake to the refrigerator for approximately two hours.
Remove the cheesecake from the fridge and wrap it securely in plastic wrap. Alternatively, place the cheesecake in a cake container and seal it.
Return the cheesecake to the refrigerator and store it there for up to five days until ready to serve.
Remove the cheesecake from the refrigerator about 30 minutes before serving to let it warm slightly.
If you buy a ready-made cheesecake, refrigerate it promptly.
To freeze, wrap a cheesecake tightly in aluminum foil and keep in the freezer for up to three months. When ready to eat, remove the cheesecake from the freezer and thaw it in the refrigerator for about eight hours before serving.
- "Baking 9-1-1"; Sarah Phillips; 2003
Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.