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Old 09-20-2019, 12:46 PM
 
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Since we were recently talking about convection baking, and I've been thinking of making a (mango) cheesecake to use up some ingredients I have, has anyone tried a cheesecake using convection? I know all the recipes used to be finicky - leave it in the oven with the door open, etc. - and wondered how it worked out? If it would work out at all.
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Old 09-20-2019, 01:11 PM
 
Location: Southwest Washington State
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Good question.

https://www.leaf.tv/articles/how-to-...nvection-oven/

I found this article.

But I think I’d use regular heat if I could.
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Old 09-20-2019, 04:25 PM
 
Location: SE Florida
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It never seemed to make a difference to me whether I used convection bake or regular bake.
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Old 09-20-2019, 10:17 PM
 
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Quote:
Originally Posted by Medtran49 View Post
It never seemed to make a difference to me whether I used convection bake or regular bake.
Did your oven do automatic convection settings?
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Old 09-21-2019, 04:54 AM
 
Location: SE Florida
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Kind of?, it has choices of bake, roast, convection bake, convection roast, and would automatically change the temp if you chose the convection settings, i.e. 25 degrees lower.
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Old 09-21-2019, 06:59 AM
 
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Quote:
Originally Posted by Medtran49 View Post
Kind of?, it has choices of bake, roast, convection bake, convection roast, and would automatically change the temp if you chose the convection settings, i.e. 25 degrees lower.
I don't have that, which is why I asked the question.
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Old 09-23-2019, 10:58 AM
 
Location: Southern MN
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I'm no expert in convection baking but from what I have observed so far I'd be inclined to do a traditional cheesecake the old-fashioned, slower way. I'm thinking heating it too fast would dry it and cause cracks.

I'm open to instruction on this guess.
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Old 09-23-2019, 11:39 AM
 
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I would use a normal bake setting for cheesecake- not convection.
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Old 09-23-2019, 03:12 PM
 
Location: Southern MN
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Now I was curious so I did some reading. One author says to turn the fan off. Doesn't that defeat the purpose? Another says to add flour to the recipe to keep it from cracking. Ack. A third suggests baking in a water bath. This is never a bad idea, I think, but a nuisance.

Obviously the method requires a little extra care.

About cracks - for my best company I'd prefer to have a cheesecake that's perfect in appearance. Cooling it slowly will help for one thing. But there are a few tricks which can disguise a crack or two. Artful cutting and topping will help. But I certainly would rather have a cracked cheesecake than one which had flour added to it.
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Old 09-23-2019, 04:02 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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If anyone wants to test out several methods, I'm available for tasting.
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