I searched the forum and found several recipes for cheesecakes, but they all seem to reference "oven" temperatures and not "Egg" temperatures?
I'm sure some of you have tried to make a cheesecake on the egg. I'd like to know if it is any different than regular baking. Cheesecakes take longer than regular cakes. One recipe I found takes 8 hours and calls for placing a pan with water in the oven.
Has anyone tried this on an egg?