On Mar 5, 11:51*am, spamtrap1888 > wrote:
> On Mar 5, 9:34*am, marco > wrote:
>
> > I always eat lots of my homemade
> > cheesecake warm out of the oven.
>
> Do you make it with Philly-style cream cheese, or with ricotta or
> other lowfat cheese?
>
>
>
> > 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.
> > Although, it is homemade, and it's still ok.
>
> > Even though I make alot of cheesecake,
> > maybe I'm just not a connoseuer[!?]
>
> > Is your food ever less tasty the next day[or so]?
>
> Coldness masks food flavors. I would let the cheesecake come up to
> room temperature. If room temp cheesecake tastes good to you, then the
> next time you make it, try adding spices to boost the flavor at low
> temperatures.

I suppose you let your ice cream come up to room temp?