Can you convection bake cheesecake

You should also check your cookies well before the recipe time noted, about 10 minutes earlier, since they will bake faster than in a conventional oven. The even heat distribution maintains the temperature for both pans for the duration of the cooking time. Click here to see this Rachel Ray bakeware set at Amazon. To keep your cookies shaped while baking, use parchment paper or silicone baking mats instead of spraying your cookie sheet with nonstick spray.

The paper or mats create a solid base for the cookie to cling to instead of a greasy one. Click here to see Amazon Basics silicone baking mat at Amazon. And you should always let your cookie sheet cool before baking another batch of cookies; putting cookie dough on a hot baking pan will cause it to spread quickly and lose its shape.

Food experts generally do not recommend baking cakes in convection ovens. Cakes rise best with a steady heat; the heat movement adjusts the crumb of the cake and may cause it not to rise properly. But if you want to experiment with your oven, you can start by reducing the baking temperature by 25 degrees or by around five to ten degrees less than the recipe calls for if the cake is large.

And just like with cookies, always make sure to check your cake at least 10 minutes before the recipe says to check since convection ovens cook much more efficiently than conventional ovens. Meats and vegetables benefit from convection cooking because the heat distribution roasts them faster and gives them crispy skin and lovely brown coloring. Pies and pastries get a lift from the even heat movement; the heat melts fat faster, making the pastries lighter and fluffier.

Baking multiple pans of cookies is also great in a convection oven because the even heat eliminates the need to switch the pans midway through cooking. You should try to avoid cakes and other foods with light batter such as quick bread, souffle, and custard. But many food bloggers and chefs have success baking all kinds of treats in a convection oven, though it takes several adjustments and experimentation. You can always try different techniques with your desserts to see if you can get convection baking to give you good results.

Convection ovens are much more common now, but you may not be certain if you want one or not. I've been baking a creamier style cheesecake in my convection ovens for years, and I typically do individual 3 inch rings and only the larger sizes 8, 9 or 10 inch rounds during the holidays.

I'm not using a bain marie for the individuals, but I do with the larger sizes. I don't use the buttered parchment circles on top. I've found I need to lower the temp - for the rings I'm baking at the oven runs a little hot so the oven thermometer reads around for about 30 minutes then letting them sit in the turned-off oven.

I tend to get more air bubbles, not any pitting; and I would say that maybe the bubbles could look like craters. We're making some individuals this week so I will take pictures if I am there when they get made. All my baking is in an industrial convection oven. I also do individual cheesecakes NY style in rings 7cm diameter and 5cm height. All are placed on a thick baking sheet with the moulds on a Teflon sheet.

I did try buttered disks on the product which resulted in "moonscape" tops but now simply place an upturned sheet pan over the rings.

It works for me and I now get perfect tops each time. I did find that when I started baking the individual cheesecakes, I placed the moulds too close to each other which resulted in some problems. I found that leaving a minimum of 25mm 1 inch gaps between the rings gave me an even bake and perfect result.

My oven has a steam function which I do not use and I do not use a tray of water on the bottom shelf either. I do not get too many orders for cheesecakes as they are very expensive to make in my little part of the world. However, I am at present doing some experimenting to produce a lighter less dense cheesecake, more on what we call a continental cheesecake, but have come up with a few problems which I will slowly try to solve over the next few months.

Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die. Cheesecake in a convection oven Dessert. Share More sharing options Followers 1. Recommended Posts. Posted March 27, Link to comment Share on other sites More sharing options Cory Barrett Pastry Chef. Wendy DeBord Posted March 27, Then after watching the temperature readings adjust the temperature until you are satisfied.

This way works for "Lindys" Cheesecakes every time. Good Luck! I don't say that I do. But don't let it get around that I don't. KarenS Posted March 28, Posted March 28, Topic Starter. Posted March 30, Wendy DeBord Posted March 30, I'm happy to read that you've got things figured out.

Wendy DeBord Posted March 31, Posted March 31, Hat's off to you!!!!!!!!!!!!! Hey if you ever need another hand Posted April 1, Wendy--Anytime you want to talk, just stop by! Comfort Me Posted April 9, Posted April 9, Aidan "Ess! Olddaddycrane Posted November 13, Posted November 13, JeanneCake Posted November 14, Posted November 14, Olddaddycrane Posted November 14, JohnT Posted November 18, Posted November 18, Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

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The baking time definitely is different for any cake recipe depending on whether you are using a traditional oven or a convection oven. You usually get enough space to bake several cakes at once.

You also get a food that is evenly baked, and your food comes out crispier and flakier. You can still use an oven to bake your cake in, but you do need to know about the steps to take for proper baking in the convection oven.

This is true of baking cake in convection mode in a microwave oven as well. Some small adjustments and changes need to be made to make it work. Start by preheating your oven to whatever the recipe calls for and then reduce that by 25 degrees Fahrenheit. You will need to do the conversion from Celsius if you are using a recipe with Celsius measurements or an oven with a Celsius reading. Just reduce the Fahrenheit reading by 25 degrees and convert to Celsius.

If you are cooking a very large cake, you will need to adjust the temperature only slightly, reducing it by just 5 or 10 degrees Fahrenheit. When baking cake in Samsung microwave convection oven or in any other kind of convection oven , leave space between the pans.

There needs to be about two inches between each pan that is placed side by side. You should also avoid covering the baking pans with aluminium foil. These adjustments allow for better heat circulation and more even heating. Convection ovens will cook faster than traditional ovens, so you need to stay on top of your cake. Check it before it is supposed to come out, and you should definitely check it about 10 minutes before it is set to finish.

It might be done already by that point. This is especially important if you are using the convection oven for the first time to bake a cake. You may not be quite sure how the oven will treat your cake, so take precautions and check the cake early to see if it is done. What to use for convection cake baking?