Place your wrapped cheesecake on a flat surface in the freezer. Avoid stacking heavy stuff on top—you don’t want a dented cheesecake.
It can stay frozen for up to three months! That’s a whole season of cheesecake access. Mark the date on the foil with a sharpie so you don’t play “mystery dessert” later.
When you’re ready to eat, transfer it to the fridge overnight. Slow and steady wins the thawing race. Never, ever microwave it—you’ll get a sad, rubbery tragedy.
