The basic cheesecakes I make using gelatine tend to take on a "fake flavour". Is there any way I can make them take creamier?
Geltine/gelatin (whether in granules, powder or sheet form) is made from animal collagen and does have a slight flavour to it. Usually in jellies (gelatins), mousses and cheesecakes the flavour of the other ingredients will mask the gelatine and it will not be noticed. However, in a plain cheesecake it will be much more difficult to hide the gelatine's flavour. You could try adding vanilla extract or the seeds from a vanilla pod (bean), though too much vanilla will also start to taste odd.
Nigella prefers baked cheesecakes and we feel that you may get a creamier tasting plain cheesecake if you follow a baked recipe rather than a set one. The eggs in a baked cheesecake also give a slightly richer flavour (as well as helping the cheesecake to set). You could try the New York Cheesecake or the London Cheesecake from Domestic Goddess (p157 and p159) or the Old-Fashioned Cheesecake from Kitchen (p173). There are also plain cheesecakes which are made from cream cheese which is lightened with a little whipped cream and then refrigerated. They tend to be very rich and creamy. Nigella has a recipe for this type of cheesecake in Nigella Express (p81) - it is topped with cherry preserve but could be served with other fruits instead.
For gelatine set cheesecakes we would suggest using recipes which have a stronger flavour, such as strawberry, raspberry or lemon