thought this was interesting...
"I think the problem here is too much batter in pan. Along with trapped air.
To prevent sunken cake;
As the cake mixture is beaten, bubbles of air are trapped. At a high oven temperature, the bubbles expand and push the cake up. But the cake doesn't have the strength to hold the bubbles, except at the rim where it is firmest. So, as in a souffle, when the bubbles cool, they collapse in the softer cake center, creating a cupped or sunken surface.
To minimize bubbles, don't beat cheesecake batter at high speed with a mixer. Tip: Using a knife, after batter has been added to pan, make a "S" shape in batter to pop any bubbles. If any rise to the surface pop them.
However, in some cheesecake recipes, egg whites are whipped and folded into the cheese mixture. Whites that are whipped with even a little sugar are better able to hold bubbles as the cake cooks and cools.
To minimize bubble collapse, bake the cheesecake at a lower temperature (300 [degrees] to 350 [degrees]). The bubbles won't swell as fast or get as big, preserving the light texture and the flat, even surface.
To prevent a curdling;
Cream cheese is made from smooth particles of cream molded together. Liquid ingredients need to be added to the cheese in small portions to blend in smoothly. Lumps of cheese often form when eggs are added too quickly. This is why most recipes direct you to thoroughly mix in the eggs one at a time. If the mixture separates, whisking is the best way to make it smooth again. Reduced-fat cream cheese may take more time to blend smoothly with ingredients. If it's not smoothly mixed in, the cheesecake texture and flavor suffers
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