cheesecakes

Discussion in 'Pastries & Baking' started by montana, Nov 11, 2011.

  1. montana

    montana

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    never did a cheesecake in a convection oven... any hints, and I do not use a water bath..
     
  2. chefedb

    chefedb

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    Cut down temp about 25 degrees as convection is more constant heat on the cake Watch time could be a bit shorter .
     
  3. phatch

    phatch Moderator Staff Member

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    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.