Posted by G. Kilner on May 07, 1998 at 11:57:06:
In Reply to: Re: Cheesecake, starting a buisness posted by Gloria Kilner on March 30, 1998 at 14:18:15:
:
: I have started my cheesecake business and have sold to local restaurants and caterers - not a lot but satisfied and steady. I have one big problem....my cheesecakes are not consistant in their baking....I sometimes have perfect cakes and then, without any apparent reason, I start getting cracks. I do all the right things....water in the oven, cool extremely slowly. Can anyone make some new suggestions? I use a Jenn-Aire convention oven but the Jenn-aire people tell me to bake at the temperature in the recipe and reduce the time by only 5 or so minutes. This is not as my old convection oven worked (It was great and made wonderful cheesecakes). So, if you have any suggestions, let me know! Thanks.