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: