Storing Cheesecakes -- short term
I have a clear memory of my grandmother keeping Italian cheesecakes, which were made with ricotta, out at room temperature for a few days after baking, usually right before Easter. On the other hand, I remember my mother rushing to put her sour cream/cream cheese cakes into the fridge as soon as they were cool enough, because she was afraid of them spoiling.
Is it really necessary to put cheesecakes in the fridge as soon as they are cool, or can you keep them at room temperature for a day or two? I'm really not that experienced a baker, so if the question seems naive, sorry!