Eggs

Eggs

In your cheesecake recipes, always use the large or extra large eggs.

Why?

Eggs effect the consistency of your cheesecake.  Smaller eggs will leave you with a less consistency.  If the consistency of your cheesecake is not to your liking, try a mixture of large and extra large eggs.

Some recipes calls for separating the yolk and the white.  It's best to separate them while they're cold and let them warm up to room temperature.  Here's a great site that gives you tips on how to separate eggs.

You can use egg substitutes in place of your egg also.  This is a great way to cut out some of the fat. Their only drawbacks are they change the taste of the cheesecake slightly and most are not great for whipping.  You'll need the real egg for that.

Professional bakers are said to prefer duck eggs.  It's because of their rich yolks; it gives their baked goods better texture and them to hold their shape better.