how do you think cheesecake would do in a convection oven?

[grasswire]

So I've been baking for the family member who owns an espresso cafe for about five weeks now. Making 20-30 pies a week.

We've been thinking of doing cheesecake, but the only oven in the kitchen is a commercial convection oven. I do not know if it's possible to do a cheesecake, even if the temperature is adjusted.

I'm finding that pies cook very differently in that oven than a standard one. The pumpkin pies get a "skin" on the top -- probably from the air blowing around.

And the one cake I've baked in it turned out higher and dryer than it normally would.

So whaddya think about cheesecake? Would a bain marie help?

[housewolf]

1. I've never baked cheesecake in a convection oven, but this might be helpful to you

I went hunting on Google and found some things that might give you some tips/hints
http://forums.egullet.org/index.php?showtopic=39730

http://www.cheftalk.com/forums/pastries-baking-general/17018-cheesecake-convection-ovens.html

You also might call the manufacturer of the convection oven to see if they can help you out.

Good luck to you!

[grasswire]

2. thanks

It's both reassuring and scary to know that others have not done well at first with cheesecake-convection. Lots of tricks in that forum, though. Pan of water in the oven, buttered parchment over the top of the cheesecake batter 'til the filling is set, even a baking pan on top of the cheesecake pan. My odds are a bit better now, thanks.

[Stinky The Clown]

3. Google thisd phrase: "garland convection oven recipes"

You'll get hits at the Garland site, but for other commercial sites, too. You should be able to find commercial recipes through sites that link ino the sites that link turns up.

Good luck.

i'm worried about you. Pretty soon you'll be giving up your full time job for this.