Cheesecake, typically a dessert made with cheese (most often cream cheese), eggs and sugar, tends to be rich and heavy. As a result, you may find yourself with excess cheesecake that you cannot (or have the willpower not to) eat immediately. Fortunately, you do not need to let your excess cheesecake go to waste; you can put it in the freezer and keep it there for up to a month without a noticeable decline in quality.
Wrap your piece of sturdy cardboard with aluminium foil.
Lay a sheet of cling film onto a large, flat surface, such as a counter in your kitchen, then lay your piece of foil-wrapped cardboard on top of the cling film.
Remove the cheesecake carefully from the plate, pan or whatever else it is currently on and transfer it onto the piece of foil-wrapped cardboard. If you are freezing a cheesecake that you just removed from the oven, place the entire pan into the freezer for about an hour to make the cheesecake easier to remove before you complete this step.
Fold the cling film up to completely cover the cheesecake. This will also gently attach the cheesecake to the piece of foil-wrapped cardboard, which will ensure that the cheesecake does not entirely fall apart. Wrap the entire bundle in another layer of cling film. For greater protection, put the wrapped cheesecake into a plastic freezer bag, then seal this bag.
Put the cheesecake into your freezer.
If you plan to serve the cheesecake at a later date with toppings, such as strawberries or whipped cream, do not place the toppings onto the cheesecake before freezing it. Instead, freeze the cheesecake alone and put on the toppings after you have thawed it. Thaw your cheesecake by placing it in the refrigerator overnight.