I'm making a roquefort cheesecake appetizer with roquefort, cream cheese, and eggs. I'd like to cook 1/2 recipe now and freeze the other half for another time. Do I cook the second half before freezing or after? Thanks for your expert advice.
I would cook it first and store it in the freezer. Commercial entities that ship cheesecakes do it this way. I would defrost in the refrigerator. Sounds delicious! I hope it turns out well.