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  1. Thanks for the response JeanneCake! Sorry for the lack of details in my original post. This is a New York style cheesecake so yes, it is dense. This was my first time baking a cheesecake in my professional convection oven. Before this, I made cheesecakes in my conventional oven in a bain marie and had no problems. This was the first time I used the method with buttered paper on top and a pan of water on the bottom shelf rather than the bain marie. The texture and taste of the final product were fine. There are what I would consider small indentations making it look like the surface of t
  2. Hello Wesza - I tried your suggestion about parchment over my cheesecake last night and baked it in my commercial convection oven with a pan of water on the bottom shelf. The paper came away easily without sticking - the only problem I have is that under the paper, the texture of the top of my cheesecake was pitted. Any idea why this would happen?
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