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Basque cheesecake overburned
Hello guys, I have a cafe and recently i saw a problem i am having with my cheesecake.
I bake 15cm mold with 400 grams of cheese and 200g of fresh cream, the oven I use now is basic home oven, but recently I found that the top has lot of black and trying to improve the recipe.
I have one more professional oven with strong fan(convection oven), right now baking for 30 minutes on 220degrees.Any ideas how to improve as baking in the fan oven?
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3 Replies
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Level:
Scoolinary Team
Hi Todor.
Thank you for sharing your experience. What you’re describing is actually a fairly common issue when baking cheesecakes, especially when switching from a home oven to a professional convection oven.
First, it might not be a problem with your recipe, but rather with the calibration or setup of your oven. In many ovens (even professional ones), the top heating element or the fan can produce more heat than expected, causing the top to brown too quickly before the inside is fully cooked. I’d recommend checking the actual oven temperature with an independent thermometer, since the display often doesn’t reflect the real internal temperature.Here are a few tips to improve your results when baking in a convection oven:
▪️Lower the temperature:Convection speeds up cooking and browns the surface faster, so try lowering the temperature to around 200°C or even 190°C, especially if the fan is strong.
▪️Reduce convection settings:If your oven allows you to adjust the fan speed, go with the lowest setting, or even turn off the fan if possible. Too much air circulation can dry out and over-brown the surface.
▪️Use a protective tray or foil:You can lightly cover the top of the cheesecake with foil halfway through baking (don’t seal it completely) to shield it from direct heat.
▪️Adjust the oven rack position:
Place the cake on a lower rack, farther away from the top heating element, to avoid premature browning.
▪️Timing adjustment:Baking for 30 minutes at 220°C with convection is quite intense. With the adjustments above, you may need 35 to 45 minutes at 190–200°C, depending on the density of your mix and your specific oven.
I hope these tips help fine-tune your baking process and improve the final result. If your recipe is already solid, a few technical adjustments should be all you need to achieve the perfect cheesecake.
If you have any more questions, I’ll be happy to help.
Best regards.
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Thank you so much, my fan is very strong so i just cover with a pizza stone and flow is getting low. Then bake for 40mins in 200degress.
Coming out perfect with little color on the top.Thank you so much!
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Level:
Scoolinary Team
Hi Todor!
It’s great to hear that you made those adjustments and got such a perfect result. Using a pizza stone to block the fan’s airflow is a really clever solution!Baking at 93°C for 40 minutes and achieving an even bake with a slight color on top sounds ideal—especially if you were aiming for a creamier texture without cracks.
If you continue working with powerful convection ovens, strategies like reducing airflow and lowering the baking temperature are key to getting professional results without compromising the texture.
Thanks for sharing your experience,it will definitely be helpful for others in the course as well. And if you need help tweaking anything in future recipes, we’re here for you.
Big hug and happy baking!
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