Originally Posted by Andy M.
A baked and cooled cheesecake should be refrigerated.
You can lower the temp without opening the door unless recipe instructions tell you otherwise. Cheesecake recipes don't often call for high/low temp baking.
Subbing yogurt can work but, since yogurt contains a lot more moisture than cream cheese, you have to drain it to get rid of some of the moisture.
The technique I use calls for a high intitial temperature followed by a very low final temperature. This sets the form of the custard, causing it to adhere to the crust. The low temperature then keeps the crust and custard top from scorching. It also allows you to create a texture that has a firm skin and creamy inside.
Also, using the hot/warm technique elliminates the need for baking in a water bath.
Seeeeeya; Goodweed of the North