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- #9,171
The convection just cooks faster because it circulates the heat. It should cook more evenly too. But, I think you are right about baking it in just a straight oven setting. I do with my cookies. I only use convection for roasting.Everyone I made otherwise does not call for Sour cream ..
Not sure what turned them brown either cannot figure anything but the convection cooks inside out .. Maybe ?
My cheesecake recipe is Suzanne Sommers and it's a lighter version of cheesecake. It's really delicious, but not for the cheesecake connoisseur I suppose. We love it.