What will an extra egg do to your cheesecake?

Adding an extra egg to your cheesecake will likely result in a denser and more stable cheesecake. Here's why:

* Eggs act as a binder: Eggs provide structure and stability to the cheesecake filling, helping it hold its shape and prevent cracking.

* Increased richness: The extra yolk will add a bit more richness and creaminess to the cheesecake.

* Potentially a bit more "chewy": The extra protein from the egg can make the cheesecake texture slightly more chewy.

However, there are also potential drawbacks:

* Denser texture: While a bit of density is good, too much can make the cheesecake feel heavy and less delicate.

* Increased risk of cracking: Too many eggs can sometimes make the cheesecake more prone to cracking during baking.

Ultimately, the impact of an extra egg depends on the recipe and your personal preference. If you're unsure, it's best to stick to the original recipe first.

Here are some things to consider:

* Original recipe: How many eggs does the recipe call for originally?

* Your desired texture: Do you prefer a light and airy cheesecake or a denser, more substantial one?

* Baking technique: Are you using a water bath (which can help prevent cracking)?

Experiment and see what works best for you!