- Joined Oct 12, 2017
I'm the pastry chef for a wedding and special event venue. One of our desserts is a cheesecake, which our practice has been to make enough to freeze for 3 or 4 months supply. We don't have a problem with freezer burn as the cakes are hotel wrapped then placed in an airtight container. I've read that freezing over 30 - 40 days results in drying out and loss of taste. Any thoughts or concerns?