If you think it needed more cream cheese and was too eggy, might first just add the other 4 oz of non fat cream cheese (it will raise the calories). The egg holds it all together so not sure if that will affect it but the cheese may temper that egg flavor. After a 2nd time could then try to reduce the egg beater. I suggest you check the blender cheesecake which is also a "skinny" cheesecake. It does use a bit less egg. Sounded easy to do though does take more time to set up in refrigerator. That could possibly be because of the egg. Sorry to answer here but thought I might help.
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