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Homemade Japanese Cheesecake Baking
All my baking is in an industrial convection oven.
Japanese cheesecake convection oven. Rotate the pan and bake for another 20 minutes. Refrigerate the cake with or without the cake tin for at least 4 hours or overnight. Spray a 9 inch round cake pan with cooking spray and line the bottom with parchment. Preheat the oven to 300 degrees f.
While it s great for cakes and savory cooking cheesecake can get dried out. I also do individual cheesecakes ny style in rings 7cm diameter and 5cm height. Donna norris is correct that most convection ovens do have an option to turn off the circulation of air. I bake at 110 c 230 f for 18 minutes and then turn the oven off and remove the product after a further 18 minutes standing in the oven.
However it s normal that the cake will shrink about 1 2 1 inch after cooling. Bake with water bath on the bottommost rack in a preheated 200 c 392 f for 18 mins then lower to 140 c 284 f for another 30 mins let the heat in the oven to drop gradually with the door closed and turn off the oven and leave the cake in the closed oven for another 30 mins. Serve with fresh fruit fruit puree chocolate sauce whipped cream etc. Open the door and leave for a further 15 minutes which will help in gently lowering the temperature of the cake thus preventing it from collapsing.
The oven temperature is probably the second most important factor for a successful japanese cheesecake after beating the egg whites properly. All are placed on a thick baking sheet with the moulds on a teflon sheet. A still oven will get the best results and most convection ovens. This will prevent sudden change of temperature that may cause the cake to shrink.
If the oven temperature is too high the cheesecake will rise too fast break the structure and eventually crack. Cover and refrigerate any remaining portions. Turn off the oven open the oven door slightly about 2 3 inches and let the cotton cheesecake cool in the oven for 1 hour. Leave the japanese cheesecake to cool down in the oven with the oven door open about 30 minutes.
Cook for 1 hour then turn off the oven and leave the cheesecake in the oven with the door closed for a further 45 minutes.
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