I thought the 'cold oven start' for cheesecakes was just a weird fad

My old boss in Chicago swore by it for years, but I always baked mine at 325 like normal. Tried it last month on a big New York style, left it in the turned-off oven for an hour after baking like he said. The top was perfect, no cracks at all, which never happens for me. Has anyone else tested this method with different types of filling?

3 comments

3 Comments

mary_martin2213d ago

Sounds like a great way to waste an hour for a result you could get with a water bath.

bennett.mason13d ago

Call it my weekly therapy session.

richard_anderson10d ago

Water bath" is the real therapy, honestly.