Oh pshaw, on Sat 11 Nov 2006 08:16:29p, Dee Randall meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> 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
>
> Thanks for your attention; I really appreciate it; I feel I can count on
> you.
> Your information goes into the cheesecake folder with Wayne's other
> notations.
> Dee

You're welcome, Dee!

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.