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Transporting Cheesecake

Looking for some words of wisdom!

I'm making a cheesecake to take down to the beach for my family, and I'm not sure the best way to transport it.  I can't think of a good way to keep it insulated in ice. 

I had thought about making it tomorrow and just freezing it until Saturday.  If that sounds ok (I've never frozen cheesecake before) should I keep it in the springform pan, and should I go ahead and put the topping on it?  The topping will likely be a strawberry mixture. 

Thanks!

Re: Transporting Cheesecake

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