If you want the cheesecake texture without the sour component of cream cheese, use clotted cream, or crème fraîche
. Neither have the pronounced cheese (sour) flavor, but will give you the texture you are looking for.
Cheese cake is a custard that gets its texture from eggs and cream cheese. If the ratio of cheese to eggs is changed, it will change the texture of the custard. Also, the cooking time will greatly affect the final texture. Cooking longer will create a more firm, and dry cheesecake, while shorter cooking times will make the cheesecake more creamy and smooth.
To get the smooth creamy cheesecake, cook only until the custard is mostly set. It should giggle a little when the cheesecake is moved. The firmer cheesecake won't giggle, and an inserted knife will come out clean.
Personally, I like the firmer texture, while many feel that this means your cheesecake has been overcooked.
Seeeeeeeya; Goodweed of the North