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oven
are the recipes for a convection oven or top and buttom oven for the cheesecakes ?
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2 Replies
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Level:
Scoolinary Team
Hi Pascale.
Welcome to the Scoolinary community! Thank you for your question.
In the course, the type of oven isn’t specifically mentioned; the focus is on temperature, cooking time, and the method, whether it’s using a water bath or a tray of water to generate steam.
It’s safer to assume the recipe is designed for a conventional oven with top and bottom heat.
However, in general terms, the ideal type of oven for baking a cheesecake depends on the desired result. Here are some important considerations to address your question:
Convection Oven:
Convection ovens distribute heat evenly using fans.
While efficient, they can be too harsh for cheesecakes, as the circulating air can dry out the surface and cause cracks. If using a convection oven, it’s recommended to lower the temperature by 10–20°C compared to the recipe’s instructions.
Conventional Oven with Top and Bottom Heat:
This type of oven is more common and usually better suited for cheesecakes, especially if the recipe calls for a tray of water at the base to create steam.
The steam helps maintain a humid environment, preventing cracks and ensuring even cooking.
It’s important to place the cheesecake in the center of the oven to avoid excessive direct heat from above or below.
General Recommendation:
Using a water bath or a tray of water is a key technique to ensure the cheesecake turns out creamy and crack-free.
When using a conventional oven with top and bottom heat, baking at 170°C as instructed should yield excellent results.
I hope this information helps.
Best regards!
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Yes thank you for responding. I would bake top and bottom but I asked to be sure. Because it is not mentioned. Greatings Pascale
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