Article: Most cheesecake recipes have a final step that involves chilling it in the refrigerator for at least 4 hours and sometimes even longer. Make sure to let the cheesecake cool completely before freezing it. Carefully place your cheesecake in the freezer as is. Keep it in there for about 1 hour and then take it out again. to cardboard. Get a durable piece of cardboard that’s at least as big as the cheesecake lengthwise and widthwise. Wrap the piece of cardboard in aluminum foil. Loosen the edges of the cheesecake with a dull knife and then carefully lift it out of the pan it’s in. Place the cheesecake directly on top of the cardboard.  If you baked the cheesecake in a springform pan, carefully remove the sides of the pan before transporting the cheesecake.  The best way to transport the cheesecake is with three spatulas and the help of a friend. In order to protect your cheesecake from freezer burn, you’ll need to keep it separated from the cold air. Wrap the entire cheesecake, including the cardboard it’s on, with two layers of plastic wrap followed by one layer of aluminum foil. Write the date and the type of cheesecake on the aluminum foil with a permanent marker. This way, you can keep track of how long your cheesecake is frozen. Put the cheesecake back in the freezer. It may still be safe to eat after two or three months, but it’ll taste best if eaten within one month. As you put the cheesecake in the freezer, carefully place it to ensure it doesn’t get crushed by the weight of other foods. If you thaw the cheesecake and you notice that it’s dry, the crust is moist, and/or the edges of the cheesecake are brown or tan, it’s most likely no longer safe to eat.

What is a summary?
Let the entire cheesecake cool for 4 hours. Freeze it uncovered for about 1 hour. Move the cheesecake from its pan Wrap the cheesecake in plastic wrap and foil. Label and date the cheesecake. Keep it in the freezer for up to 1 month.