Not thatbi need to argue because I've made thousands of cheesecakes. But yes it has egg in it. That is the binder. That's why it bakes in a water bath at no greater than 200ish
So the EGG, does not coagulat which happens about 220.
Interesting. I have never made it with egg. Ricotta and double cream, the fats in both are enough to bind it, if you can't get a thick enough cream use a bit of flour to bind. No egg. But lots of recipes exist, I imagine with different ingredient/flavours you may need more gelling.
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So the EGG, does not coagulat which happens about 220.