Susan Reid, post author

February 15, 2015 at 6:29pm

Hi, Donna. I wouldn't use a convection for cheesecake unless I absolutely had to. Any restaurant I've ever been in makes sure they have a nice, deep waterbath; if they ONLY have a convection oven, I've seen sheet pans put over the tops of the pans to keep them from drying out, exactly as you've noticed. You might try the same, if you have a metal pie pan, just putting it on top of the cheesecake pan and picking it up to check once in a while. Susan
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