Long, slow baking in the convection oven produces a beautiful cake, one that has a silky texture. A bit of flour in the mixture makes the cake easier to cut. This makes a large cheesecake, ideal for a party. Top it with fresh berries in season or use one of the variations below.

　　

Ingredients

makes 16 servings

　　1 cup zwieback crumbs

　　1/4 cup packed brown sugar

　　2 tablespoons butter, melted

　　Five 8-ounce packages (2 1/2 pounds) cream cheese, softened

　　1 2/3 cups sugar

　　3 tablespoons all-purpose flour

　　1 teaspoon freshly grated lemon zest, or 1/4 teaspoon pure lemon oil

　　1 teaspoon freshly grated orange zest, or 1/4 teaspoon pure orange oil

　　1 teaspoon vanilla extract

　　1/4 teaspoon salt

　　6 eggs, at room temperature

　　1/4 cup sour cream

　　Optional topping (see recipes below)

　　

Step 1

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Generously butter the bottom and sides of a 10-inch springform pan.

　　

Step 2

Stir together the zwieback crumbs, brown sugar, and melted butter in a small bowl. Press the crumb mixture evenly into the bottom of the buttered pan. Bake for 10 minutes, until the crust is lightly browned. Remove from the oven and reduce the oven temperature to convection bake at 300°F.

　　

Step 3

Beat the cream cheese in the bowl of an electric mixer until light and fluffy. Combine the sugar and flour in a separate bowl. Stir into the cream cheese along with the lemon zest, orange zest, vanilla, salt, eggs, and sour cream. Beat at low speed, scraping the bowl often, until well blended.

　　

Step 4

Pour the batter into the pan and bake in the center of the oven for an hour, until set but still slightly jiggly. Turn the oven off, open the oven door, and allow the cake to cool in the oven for 10 minutes. Chill several hours or overnight. Serve plain or decorate as described below.

　　

Sour Cream–Rum Topping

Step 5

Mix 2 cups sour cream, 2 tablespoons sugar, and 1 tablespoon dark rum or bourbon until smooth. Spread on top of the cheesecake after the cake has baked for 1 1/2 hours and return it to the oven for 5 minutes before cooling.

　　

Chocolate Turtle Topping

Step 6

Drizzle the top of chilled cake with 1/2 cup toasted pecans and 3 to 4 tablespoons caramel ice cream topping and 3 to 4 tablespoons chocolate ice cream topping.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.