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I called my grandma's cold oven cheesecake method a fire hazard, then I tried it in my Chicago apartment
My grandma swears you put the cheesecake in a cold oven, turn it to 325, and walk away for an hour with no water bath, and I figured that was a good way to ruin a $12 block of cream cheese. I tried it last Saturday in my little Chicago kitchen and got zero cracks and the smoothest top I have ever pulled off. Is the cold start actually doing something real, or did I just get lucky with my oven's weird hot spots?
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davidkim19d ago
Did you leave the door shut the whole hour or crack it at any point? Curious if the slow climb from a cold start is the real trick or if your oven just happens to run cool.
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