If your cheesecake is fresh from the oven or even just room temperature, do not freeze it yet. That’s a recipe for an icy, sad mess. You need to chill it in the fridge for at least 4-6 hours, or preferably overnight.
Think of it this way: a warm cheesecake is like a sleepy toddler—it needs to settle before being tucked in. Once it’s properly chilled, the texture will be firm and it won’t turn into a giant slushy when frozen.
Pro tip: If you’re in a rush, you can pop it in the freezer for an hour unwrapped to quick-chill the surface. But honestly, patience tastes better here.
