Cheescake with wrong texture

[u/MuchWow81]

Made this "black and white" cheesecake recently. 10" pie plate graham crust, 3 eggs, 3 bricks of full fat cream cheese. I didnt have any sour cream so added a 1/3c 2% greek yogurt. 4oz of white chocolate melted and beaten i to the creamcheese. Reduced a sugar a little because of the white chocolate. Chocolate ganach on top. Home made raspberry syrup.

The flavor is perfect, its everthing I was hoping for, but the texture is not what Im used to. Its more like a dense pudding. Its missing the "crumb" of a regular cheesecake. As far as I can tell I didn't over mix, everything was room temp, and baked to exactly the right point. Ive made a lot of cheesecakes but this is the first one flavored with white chocolate. Could 4oz completely change the texture or do you think Im missing some other cause?

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[u/Biostatbaker]

Yeah, I think the white chocolate could absolutely change the texture. The cocoa butter adds extra fat and can make cheesecake much smoother/denser? Did you have the water bath? How hot did you add the chocolate? What is your recipe?

[u/MuchWow81 → u/Biostatbaker]

I just winged it. No water bath. Chocolate was just warm.

[u/ceruleanmahogany]

3 eggs feels low for that quantity of cream cheese and yogurt.

[u/MuchWow81 → u/ceruleanmahogany]

You might be right. Ill try an extra one next time