On Mar 5, 4:29*pm, Doug Freyburger > wrote:
> Judy Haffner wrote:
> > 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.
>
> I would expect warm cheesecake to be runny. *Cut out a piece and the
> rest would flow into the gap making a mess.
>
> > Never used spice in mine, unless maybe when I made a
> > pumpkin cheesecake?
>
> I've put finely ground allspice in cheescake. *A good improvement.
>
> > I alway use cream cheese in mine.
>
> I have made cheesecake with ricota. *That recipe was more work without
> the resulting cheesecake being any better. *Fun as a cooking experience
> but not something I'll bother doing again.

My nephew uses erythritol as a sugar sub in things like flan and
cheesecake. He says that it works kind of like sugar for consistency,
and to compensate for the sweetness, you can add sucralose. I prefer
the texture of the cream cheese cheesecakes to the ricotta ones, but
baking is not something I'm particularly good at.

--Bryan