Your cheesecake must be fully cooled to room temperature. I mean fully—no warm center, no lingering steam.
Rushing this step is the #1 way to get freezer burn or a sad, soggy crust. Patience, my friend. Let it chill on the counter for an hour, then maybe pop it in the fridge for another hour.
Think of it as giving your cheesecake a little spa day before its big freeze.
