Got it, my cheesecake won't collapse 😍

Why does a cheesecake collapse? I think I got the hang of it. The maximum temperature is decisive. I've been making so many cheesecakes lately and I've found the following. Whenever the temperature got too high, the cheesecake would rise enormously. The fact is, of course, that he won't stay like this. On the contrary, it also collapses really violently when it cools down. My goal now was to prevent that. Of course, I tried the different combinations of ingredients first. But in the end, only reducing the baking temperature helped to keep the cake from collapsing, since it hadn't risen much beforehand.
A 28 springform pan is used.
Ingredients for the base:
350 grams of flour
150 grams of butter
1 egg
pinch of salt
70 grams of sugar
8 grams of baking powder
Ingredients for the filling:
900 grams of cream cheese or mascarpone
600 grams of quark (lean quark is suitable)
1 zest of a lemon
50 grams of cornstarch (you can add 50 grams of semolina if you like)
250 grams of sugar
2 sachets of bourbon vanilla sugar
6 eggs
1 can of pears
First bake the cheesecake at 200°C with top and bottom heat for 15 minutes.
Then turn the temperature down to 130°C and bake for another 90 minutes. Then switch off the oven and open the oven door a crack.
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