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I thought the 'cold oven start' for cheesecake was a total myth
For years I baked my New York style cheesecake at 325 degrees F after preheating, and it always cracked. My grandma told me to put it in a cold oven, set to 300, and bake for 90 minutes. I thought she was nuts, but I tried it last month. The top stayed perfectly flat and the texture was creamier than ever. Has anyone else switched to a cold start and seen a real difference, or did I just get lucky?
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daniel4706mo ago
Same here, swore by preheating until I tried it.
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rosebarnes6mo ago
Cracks never bothered me much. They just mean more surface area for sour cream topping. Seems like extra worry for a small visual fix.
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