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Discussion in 'Pastries & Baking' started by montana, Nov 11, 2011.
never did a cheesecake in a convection oven... any hints, and I do not use a water bath..
Cut down temp about 25 degrees as convection is more constant heat on the cake Watch time could be a bit shorter .
A water bath will generally improve you cheesecakes. Added hassle, but better results.
Add a water bath, shorten your cooking time about 10% and leave it in the cooling oven, door closed, oven off after the cooking time for another hour. You'll have a much more even texture from the outer edge to the center, less cracking. Worth playing with these suggestions as well as chefed's note on convection temps.