I have been making a cheesecake recipe for about a year now and for some reason over the last month it has been being soft in the center and not holding up a pretty slice. I am not sure why this I...bake them at least 24 hours before slicing so they have refrigerated long enough and I make 3 cheesecakes at the same time one turtle one strawberry and one peanut butter and only the turtle is soft the only differences is chocolate chips between the crust layer and the batter, pecans on top and caramel topping on top that I add at the end I warm it up before I pour it on because its too thick to spread otherwise. I would think that this is what does it but i have been doing that the whole time with no problem til about a month ago... I am wondering if there is something I can add to make it more stable like gelatin. Or I thought about replacing some of the sugar with splenda because When I add extra sugar it makes it softer.
this is a baked new York style cheesecake