Cheesecake always tastes good: this is how it works without cracks. Top/bottom heat at a maximum of 180 °C or 160 °C circulating air is optimal.
To make the cheesecake nice and fluffy, the egg whites should be whipped until stiff. Egg whites that are beaten too stiff can also cause cracks in the surface. For a golden crust, brush the cake with sweetened milk about ten minutes before the end of the baking time. If there is any cake left over, it should be stored at room temperature and consumed as soon as possible.