Freezing Chocolate Peanut Butter Cheesecake

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Most baked cheesecakes made with full fat cream cheese can be frozen and Nigella's Chocolate Peanut Butter Cheesecake (from Kitchen and on the Nigella website) can be frozen for up to 1 month. Bake the cheesecake and cool and chill it as directed in the recipe.

Once the cheesecake is fully chilled wrap it tightly, still in its tin, in a double layer of clingfilm (plastic wrap) and a layer of foil. Thaw the cheesecake, unwrapped, overnight in the fridge and eat within 2 days. Some condensation may appear on the surface of the cheesecake once it has thawed but it is still fine to eat.