Do you only have access to a convection oven and are wondering how to bake the perfect cheesecake you were able to bake in your conventional oven? Have you stood in front of your convection oven and watched your cheesecake boil? Has it come out dry? Baking cheesecake in a convection oven can be tricky, but once you find the right temperature and technique, it can be done.
Combine the graham crackers crumbs with the melted butter and sugar and blend well. Press the crust to the bottom and sides of the springfoam pan.
Mix the cream cheese and sour cream in a large bowl. Using a mixer, beat the mixture adding the sugar gradually. Make sure you eliminate all air bubbles. Add the eggs and beat until the mixture is well blended.
Preheat the convection oven to 225 degrees Fahrenheit. Turn the fan off if your oven allows it, otherwise turn it on the lowest setting.
Pour the cheesecake batter into the crusted springfoam pan. Wrap the base of the springfoam pan with aluminum foil. Place the springfoam pan in a larger, taller pan. Cover the outer pan with aluminum foil.
Place the cheesecake in the convection oven and bake for 20 minutes. Rotate the pan and bake for another 20 minutes.
Remove the baked cheesecake from the oven and immediately run a knife around the edge of the cake to loosen it. Let cheesecake cool at room temperature for an hour before refrigerating.
Make sure your convection oven is calibrated and heating at the right temperature.
Heating the cream cheese in the microwave for a minute or two makes it easier to mix.
Always add the eggs last when mixing your cheesecake batter to avoid bubbles.
Don't over-beat the batte; once the mixture is smooth, it is ready.
Refrigerate the cheesecake for at least one hour before serving.
Top the cheesecake with your favorite sauce when serving.
Be careful when working with a hot oven.