My Cheesecake Failure

[farfallina]

2 weeks back I tried BBC Good Food's New York Cheesecake recipe which has got really great reviews from people.

I followed the instructions to the letter but it turned to be a failure as it didn't set at all!
While cutting it, the center collapsed and it was more like a cream rather than a cake

I checked several times where I went wrong but I couldn't find any mistakes from my side. I really did follow the recipe.
The only thing I can think is that I made my own sour cream by mixing cream and yogurt the day before becasue it is very hard to find sour cream around here which is not very common.

As for the taste instead, it was one of the best cheesecakes I've tried, might even be the very best!
I was very disappointed with the look though.
I put it in the freezer. I froze and then served like that (Of course i removed it from the freezer several minutes before serving)
It just tasted so good!
So I don't wanna give up with this recipe. I would like to improve it or avoid my mistakes if there were any.

I don't know if I should try to bake and serve as mono portions to resolve the issue. I really like those tall cheesecake slices in fact. Maybe I should add / increase an ingredient? Bake more?

Any suggestions ??

[achookwoman]

Farfallina,  not sure if this will help but when I make sour cream I use commercial buttermilk.

[Bedlam]

Farfallina,
Seems a lot of cheese and liquid for 4 egg yolks to set, maybe your eggs weren't big enough?
Does look delicious.

[judydawn]

Farfallina, did you read all the reviews - they can often be helpful.  There are 10 pages of them though   It seems some people had to cook it longer so you may find your answer in there somewhere.

[farfallina]

Thank you for youir answers 


@achookwoman, unfortunately, I can't easily find buttermilk either

@Bedlam, also to me it seemed a bit strange but after reading so many great reviews I believed it worked well anyway as it was written.

@judy, I read all the comments (if I didn't skip few by mistake) and I increased baking time like 15 minutes. Left it cool in the oven. While baking, I put a baking tray full of water in the oven so that the cheesecake wouldn't crack. You know baking in the oven is a delicate matter for cheesecakes, mostly for tall ones since they tend to crack. Do you think this interfered with cheesecake's setting somehow?