The Cutting, Freezing and Draining
To chop a baked cheesecake, make use of a knife and dip it in tepid to warm water. Remember to dry the knife before slicing each bit from the cheesecake.
Since cheesecakes are full of body fat, they are able to freeze up well for 2 days if covered tightly both in foil and film. However, cheesecakes with high-water content will often become icy. Within this situation, freezing isn't advisable.
Lastly, in draining fresh cheesecakes, you are able to line a medium sieve that's about eight inches wide, colander or fine strainer with two layers of moist cheesecloth. Set them on the bowl and refrigerate after covering.
