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cheesecakes/commercial convection oven

post #1 of 4
5/12/04 at 9:35pm
Thread Starter 
Hi,

I have baked cheesecakes in my "regular oven" for years starting @375 degrees for about 15 mins then lowering temp to 250 degrees for 1 to 2 hours. I do not use water on the lower rack or water baths and have perfect cheesecakes.

I now have a tremendous opportunity to supply a local deli with my cheesecakes and will be using their HUGE convection oven. I went in a few times to test it out and it has been, well not good...I have baked @ 300, 325, 350, 375, closed the door, and have tried their suggestion to keep the door open. My cakes either crack (but are delicious) or the outside cracks and the middle is mush. :cry:

If it will help anyone...the oven has at least 5 shelves that rotate (like a ferris wheel) or they can remain stationary. I would guess the size to be 6 feet x 6 feet (I'm 5'10" and could easily stand inside of it with my arms outstreched). I am not sure if there is a fan switch.

I greatly appreciate any advice! :confused:

Sincerely,

Laurie
Laurie
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post #2 of 4
5/13/04 at 11:47am
Laurie
I have similar ovens at my job and we bake them at 300 degrees for about 2 hrs.. 9"x3" pans. We bake about 40 at a time and though most come out perfect some do crack on top...no matter who makes the cheesecake mix and bakes them.Adding flour to a cheesecake recipe helps this problem, here is a recipe that i used to make at my last job that is bakes with no water like yours but only at 250 degrees for about 1 1/2 to 2 hrs.If you dont like the recipe..just use the flour 3/4 C to 12# cream cheese ratio. The recipe below DOES NOT BROWN on top...hope this helped

12 # cream cheese
4 # sugar
5 C sour cream
3/4 C A.P. flour- sifted
3 T vanilla
1/4 C brandy - optional
24 eggs
beat cheese and sugar until light..scrape down sides and add sour cream and flour,vanilla and brandy and mix until combined. add eggs slowly until mixed well.. 250 degrees for about 1 1/2 to 2 hrs until set..

pat...
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post #3 of 4
5/13/04 at 2:10pm
Thread Starter 
Dear Pat,
Thank you for the information and recipe, I am going into the deli to bake again tommorrow...hopefully with better success!

Sincerely,

Laurie
Laurie
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post #4 of 4
5/13/04 at 4:35pm
Might want to cool cown your cakes in the oven more if there is time.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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