So here is a puzzler for you baking masters...I currently live in Denmark where you _can_ buy cream cheese but only the spreadable kind which does not work well in baking (trust me, I tried). I did manage very good cream cheese frosting by using mascarpone but I am hesitant to try that switch in something pickier like a cheese cake. Any advice? I think mascarpone would work just fine. It's a little more wet than cream cheese on this side of the pond, but I think you can adjust for that by either adding 2 more tablespoons of flour to take up the extra water, or another egg. Good luck, and let me know if it works! Susan

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