I have read various recipes suggesting that when adding eggs to cheesecake batter, it is better to incorporate them with as little mixing as possible, to avoid aerating the mixture. The idea is that cheesecakes are meant to be dense, and if too much air goes in this would compromise the texture (and also possibly cause cracks during/after baking).
This had me wondering if using the immersion blender would be a good way to knock air out of the batter when mixing. Since I've never seen it mentioned in any recipe, I wonder if there's something I'm missing and this is just not a good idea.
What do you think?