On 3/5/2012 10:34 AM, marco wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.

How do you slice "warm out of the oven" cheesecake without making a
gooey mess of it? Cheesecake is a custard that needs to set up before it
can be cut.



> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.

What spices are you talking about?




> Although, it is homemade, and it's still ok.

A good cheesecake will still taste good right up until it's too dried
out to be dealt with, and I haven't seen many cheesecakes last long
enough to get too dried out to be dealt with.



> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]

You're on the Internet. It's not hard to look up the spelling of a word
you're not sure about.



> Is your food ever less tasty the next day[or so]?

No. Lots of things like soups and stews are better the next day. I did a
pot roast yesterday that was good then and heaven now. I've never had
something that tasted good the day it was made become less tasty by the
next day, as long as it was properly warmed for eating.