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.