My Aunt Sandra gave me her famous cheesecake recipe. Every year she brings it to our family reunion and it is the BEST cheesecake. When she gave me the recipe she told me that it froze well too. I was pretty stoked because while I can scrounge up enough people to help me eat an entire cheesecake, sometimes it's nice to stock just like good beer.
Which brings up the issue, it doesn't freeze well and I can't figure out where I went wrong! Once a slice has defrosted it is not as moist and you can tell when you bite into the small curds. Any suggestions on how to make it freeze better?