A basic cheese cake recipe made with the addition of mascarpone cheese for that dense super rich texture. If you prefer more traditional, you can certainly use a different cream. The secret to any good cheese cake is not to over whip it. Also by cooking it a long time at a low temperature you get a better result and reduce any likely hood of cracks. Garnish with fruit, cream or a berry coulis, either way you will enjoy this amazing cheese cake. See my berry coulis recipe below.
There should be a small jiggle in the centre once it's cooked. If it's all set, then it will most likely crack.
If you have a cooking thermometer, when the cheesecake reaches a temperature of 150 degrees Fahrenheit (65 degrees Celsius), it should be removed from the oven. However, poking it with a probe may cause it to crack, which is not an issue if you cover it with cream or fruit. But if you want a smooth top then best to avoid it.
For the sugar you can use less, 1 cup - 200g if you prefer less sweet, for me that’s perfect, as we all need less sugar.
If you use a heavy cream (thickened cream) the mixture may appear runnier, that's fine it will still set.