Mine didn't turn out great. Huge cracks on top, and an airy texture, not creamy. I think I know what I did wrong! Cream cheese wasn't room temp when I started, so I kept whipping, whipping, whipping to try and get everything to incorporate well. But I think it added tons of air to the batter. Resulting in a cheesecake that rose almost 4" above the top of the pan, only to fall and crack as it cooled. I'll try this recipe again; this time with room temp ingredients and taking extra care to stir, only until combined. Hopefully this will give me a dense, creamy, sweet, slice of deliciousness! :)
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Mine didn't turn out great. Huge cracks on top, and an airy texture, not creamy. I think I...