Hi Susan,

There might be a couple of reasons for an eggy-tasting cheesecake. The rule-of-thumb for cheesecake is that you need 1 egg for every 8 ounces of cream cheese for the cheesecake to set properly. So if your recipe calls for 4 or 5 eggs for 3 or 4 packages of cream cheese, you  might try using fewer eggs. In addition, I’ve found that with some recipes you can use a little less than that ratio. Another reason might be overbaking. Some people get an eggy taste if the cake bakes too long. So be sure to take the cheesecake out of the oven when it is still a little jiggly in the center; it will continue to firm up as it cools. Were there flavorings in the cheesecake? Next time you might try adding a bit more vanilla extract, or chocolate, or coffee or whatever was used to flavor it. And be sure to use full-fat cream cheese—using reduced-fat cheese will make the eggs more noticeable.