Planning ahead here. I want to try a couple of cheesecake recipes. I’d like to know the best method of cutting a whole cheesecake into 16 servings because I want to immediately freeze at least 14 of them to avoid caloric disaster. 
I also need tips on how to cut it neatly - is it better for it to be near freezing? Heat the knife between cuts? If so, do I avoid heating it with water? And then - wrapping/storage tips of all kinds appreciated! Once you make it, you don’t want any of it to go to waste. Am I right?
Cutting and storing cheesecake / need tips!
CandyLindTX
(Candy Lind)
#1
collaroygal
(KCKO, KCFO 🥥)
#2
We found it was better to make up cupcakes instead of a whole cheesecake, just two of us. We line the muffin tims with paper muffin liners. Let them cool down over night, then wrap with aluminium foil or plastic wrap and put in freezer, I let them thaw out to room temperature. I tried microwaving one,just removed the wrap and heated it up, didn’t like the result, YMMV.
JustPeachy
(Sophie)
#3
No tips for cutting really but they seem to do better when thoroughly chilled over night in the fridge. I did take the slices and freeze them solid then vacuum sealed them individually. They kept really well that way.