Temperature of Heavy whipping cream in NY cheesecake? I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe I am planning to use uses a combination of heavy whipping cream and sour cream (I will substitute it with plain Greek yogurt), and every post on the internet advises to have all ingredients at room temperature. I was wondering if whipping cream and Greek yogurt also have to be at room temperature?

I am sorry if it is a silly question but I am really intimidated by the thought of making a cheesecake. Thanks for your help. :)
I've made NY baked cheesecake on a number of occasions and have never brought the ingredients to room temperature before mixing, (mine has cream cheese, soured cream and flour in it). That said, it does take me a good ten minutes to mix everything together (including the vanilla seeds) but I still don't think the mix is room temp when I put it in the oven.

One thing I do do, is when it's a minute off being ready, I turn off the oven, open the oven door and leave the cheesecake in the oven to cool slowly, this usually prevents the top from cracking.