"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...
>
>> Hello, Wayne. Thanks for your reply.
>
> Hi Dee!


> Yes, absolutely this will work. You will probably want to drop the oven
> temperature to somewhere between 275 and 300 degrees F. and bake for a
> longer period of time. This promotes more even baking and helps to
> prevent
> the top from cracking. As stated in my previous post, when the cheesecake
> tests done, turn off the oven and allow the cheesecake to cool completely
> in the oven with the door cracked.
>
> --
> Wayne Boatwright

Yes, my recipe calls for 400 for 15 minutes, then 275 for 1-1/2 hours, then
3 hours in the oven - it didn't call for the door to be cracked. I'll try
that, thanks.
Not soon, tho. However, before March 7, 2007 when the cream cheese due date
is.
Bye
Dee