What chemical reactions are necessary for a cheesecake recipe?

In a cheesecake recipe, the primary chemical reactions involve the denaturation of proteins and the Maillard reaction during baking. When cream cheese and eggs are combined, the proteins denature and coagulate as they are heated, providing structure to the cheesecake. Additionally, if the cheesecake is baked, the Maillard reaction can occur, contributing to flavor and color development. If a no-bake cheesecake is made, the setting of the mixture relies more on the gelling of Gelatin or the thickening from cream, rather than chemical reactions from baking.