I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of big red craters! What am I doing wrong? How do I make a strawberry swirl without having the cheesecake full of the cracks and craters?    Here is a second picture after it cools a bit. Some of the crack come back together and others are still wide open.   Edit:  I was using this recipe and then added my own swirl: https://sugarspunrun.com/best-cheesecake-recipe/ 
If your goal is longer term preservation, freezing is one of the easiest methods and what I tend to do on occasions when I've bought a lot of ginger  at once (for whatever reason).  While you'll lose a little flavor with freezing, when used in cooking, I find it still works well and is often difficult to distinguish from fresh.  And it's quite convenient: you can actually pull out a frozen piece of ginger, grate off what you need, and just put the rest back in the freezer.  As a side benefit, peeling and grating frozen ginger can actually be a bit easier than doing the same to fresh ginger.  If you need chunks of ginger, though, you'll need to let it defrost a bit first (or, alternatively, cut before freezing if you have a standard recipe you want to use it for). 