Hi Nicki! Here’s the springform pan Tessa uses, which is also linked above in the pink tip box above. She uses wider heavy-duty foil, like this Reynolds foil here. Also, an oven-safe oven/slow-cooker bag will further help prevent leakage – like this one. I hope this helps! Happy baking 🙂

Hi Lori! We have not tried baking two cheesecakes at once. I would worry that this would make it difficult for the air to circulate properly in the oven, preventing an even bake – but of course, feel free to experiment and let us know how it goes if you give that a try!

Hi Ulf! It depends on what you’re baking when choosing convection vs. conventional baking methods (more information in Tessa’s article on ovens here). Specifically regarding cheesecake, conventional is best, to avoid the air blowing around the cheesecake too much and hopefully ensure a perfect cheesecake. If your oven has the ability to bake from either the bottom or top using conventional cooking, the heat from the bottom is best with cheesecake, to ensure the top doesn’t overbrown. If it’s top and bottom, watch your cheesecake closely and tent loosely with foil if browning starts to occur. The most important thing with any baking is to ensure your oven rack is positioned in the middle of the oven, to ensure your baked goods aren’t too close to the heat source, and to allow an even distribution of browning. I hope this helps, and I hope you’ll give one of Tessa’s delicious cheesecake recipes a try! Happy baking 🙂

Just a quick question. Whats better top and bottom heat or circulating air ? 325 F is that 160 Grad ?

Best regards Ulf

Hi Sharan! It sounds like your method is just fine, especially if your cheesecake is staying dry! I think your cheesecake cracks are due to your lack of cooling it inside the oven slowly, as you suspect. Try sticking a wooden spoon in the oven door to prop it open, leaving it inside the off oven for an hour or so, and then at room temperature for a few hours or until completely cool, before placing in the fridge overnight. Once completely and thoroughly chilled, then remove the springform. This should help your cheesecake stay beautiful and crack-free. Also, be sure you’re not overmixing once your eggs are added, as this can also create cracks. I hope that helps! Happy baking 🙂

Hi Joy! Generally, cheesecake is made in a springform pan for easy removal of the cheesecake from the pan. You could use a regular pan (as long as it’s the same size as the springform pan listed in the recipe), but it won’t come out as cleanly or look as pretty. We recommend using parchment paper with tabs like these, so you can more easily remove your well-chilled cheesecake from the pan. I hope that helps! Happy baking 🙂