I’m making the Cordon Rose cheesecake later this week, and am debating the best method for cooking it in my AGA. (Obviously, I can’t turn off the oven and let the cake finish cooking as it cools.)
The recipes from the AGA site start in the roasting oven for 15 minutes, then the baking for 30 and simmering for 30. My initial idea was to start in the baking oven, then finish in the simmering or warming oven.
Has anybody perfected AGA timings for Rose’s recipe?
Also - various sources imply that I won’t need the bain marie, as the gentle, steady heat in an AGA prevent cracks from forming in cheesecakes. Would appreciate any insight into pros and cons…