I've been making cheesecakes off and on for a couple of years now. I remember when I first started the cakes were beautiful but I've managed to lose that recipe. Now the recipes I've been using all call for egg. When I use all the eggs required it will rise and then after cooling the center of the cake will cave in. The last few times I've tried cutting down on the eggs thinking maybe that would help but the texture isn't smooth. It's more like cottage cheese. What am I doing wrong? I've promised a friend cheesecake for his birthday this weekend and I don't want to show up with curdled cheesecake!