Place chilled cheesecake on a tray and freeze uncovered until firm. Remove from freezer and wrap in heavy duty foil, place in a freezerbag and seal. Return to freezer. To thaw - uncover and place in fridge overnight
CRACKING occurs when you over beat the batter or over bake. Make sure the sides are well greased. I usually have a problem with this when removing the tin, but use a flat knife at the tin joint whilst slowly removing the tin - you may need a third hand for this!
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
The recipe isn't quite complete: so here are the tweaks I made ~ would love the corrected recipe :-) Step 3 says to add cream (not mentioned in above recipe) so I added 1/4 cup and crossed my fingers. Step 4 looks odd there - I made this the last step. It was slightly overcooked (but that maybe because I didn't add enough cream?) so if you are making it with 1/4 cup cream I would suggest checking it after 1:15 rather than 1:30. - 01 Aug 2014 (Review from Allrecipes AU | NZ)