Lou Decruss wrote:
>
> I've got to make one for Sunday and I've read a gozillion recipes this
> morning and I'm more confused than before I started looking. I'm
> seeing stuff like gelatin, non-dairy whipped topping, cottage and
> ricotta cheese and other stuff I don't want to use. I'd like to use a
> 6 1/2 inch springform but can use a 10" if needed. I could also use a
> 10" tart pan for something more like bar thickness. I'm open to any
> presentation as the only object is to let the 95 year old lady have
> something she's been asking for.
>
> I'm open to any tried and true ideas. I'm not a big baker and I know
> nothing about diabetic cooking.
>
> TIA
>
> Lou

I'm not up on diabetic cooking, so I can't directly help you, however
you *should not* be balking at the idea of using ricotta cheese as this
is standard for Italian style cheesecake, and one of the ingredients in
my preferred Italian-American hybrid style cheesecake.