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cheesecakes

post #1 of 3
11/10/11 at 11:29pm
Thread Starter 

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

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post #2 of 3
11/11/11 at 3:35am

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

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post #3 of 3
11/11/11 at 8:30am

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.

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