Hi Charlene, this is a technique that we sometimes use when baking cheesecakes. You're right in thinking that the low and slow finish of the bake promotes a velvety texture and prevents over-baking. The risk with this technique is that you commit to turning the oven off at some point in the middle of the bake, and it's not always clear when is the exact right time to do this. You can do your best to guess when the edges look like they're starting to set (but the center is still soft), and turn the oven off. Hope for the best, and come back an hour later to see how it looks. This is a technique where practice certainly helps make it easier. Kye@KAF

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