Marc wrote:

>I use cream cheese, usually nonfat,
>but I've been wanting to try Ricotta.

>Room temperature is ok, if need be,
>better than cold out of the frig [for me],
> but I still prefer warm out of the oven.
> Bread, the same.

I've never heard of eating warm cheesecake, as every recipe I've ever
seen, suggests making it and letting it chill for several hours, or
overnight before cutting, and I always have made it the day before and
refrigerated. Never used spice in mine, unless maybe when I made a
pumpkin cheesecake?

I alway use cream cheese in mine.

Judy