Need a recipe

Amanda · #1 (**permalink**) April30th, 2008

Does anyone have a good cheesecake filling recipe?
Thanks guys!

elizw · #2 (**permalink**) April30th, 2008

wish i had one....sounds yummy!!

2sdae · #3 (**permalink**) April30th, 2008

just using cheesecake instant pudding with heavy cream about 2/3 cup and then whip. Or using the cheesecake filling you buy in the grocery store by Philadelphia cream cheese people, they have it in regular and chocolate.

Amanda · #4 (**permalink**) April30th, 2008

Is it ok if the cheesecake spread gets warm?

2sdae · #5 (**permalink**) April30th, 2008

I wouldn't think so as it is made with cream cheese and thus dairy so it would have to be kept cool in that case.

Amanda · #6 (**permalink**) April30th, 2008

hmmmm, just out of curiosity, what makes some dairy (like butter) ok to leave out for a couple days, but not others?

When I cover a cake with cream cheese icing, I don't refrigerate it...isn't it the same? I honestly don't know!

I'd love some insight on this from those of you who know the "science" part of baking!!

2sdae · #7 (**permalink**) May1st, 2008

fat content versus sugar content = a preservative effect or not. So higher sugar = longer out of fridge life.
Also I may be mistaken but things like butter have a certain process to them milk, cream cheese and heavy creams do not. After using cream cheese in an icing with so much powdered sugar it changes it's composition, hence the sugar fat ratio.

Amanda · #8 (**permalink**) May1st, 2008

Huh! Good to know! Thanks.