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cheesecakes

post #1 of 3
Thread Starter 

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

post #2 of 3

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 3

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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