1. The protein is insufficient or excessive. Egg whites are an important step in making cheesecake. Inadequate egg whites will cause problems such as rough tissue, large pores and difficulty in setting, while excessive egg whites will easily cause problems such as cake growing too high in the oven and collapsing after being baked. The correct degree of protein distribution should be similar to that of cake rolls, showing a large hook state of 7 distribution.

2. defoaming. When making cheesecake, you need to mix the meringue and the yolk paste evenly. Attention should be paid to the technique when stirring, so as to avoid circular stirring or excessive stirring, so as to prevent defoaming. Defoaming will cause uneven internal structure and large pores in the cake, which will make the cake volume unable to increase and easy to collapse after being baked.

In addition, it may also be influenced by factors such as baking time and temperature. It is recommended to consult a professional chef or make adjustments according to the guidance of baking recipes.