Oh pshaw, on Sat 11 Nov 2006 01:19:17p, Dee Randall meant to say...

>
> "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

I think I would skip the 400 degree temp and increase the baking time to 2
hours or more, if necessary. You won't have the insulation of the water
bath to protect the outer edges from the high temp.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.