Exact: 284°F | Commonly rounded to 280°F
🎯 Perfect For:
-
🍰
Cheesecake
No cracks, creamy -
☁️
Meringue
Crispy outside -
🍅
Slow-roasted
Concentrated flavor
🔥 Adjust 140°C (280°F) for Your Oven Type
For fan/convection ovens, reduce to 120°C (248°F) as fans circulate heat more efficiently. Conventional ovens use 140°C (280°F) as stated. Gas ovens should be set to Gas Mark 1. For water bath baking, maintain 140°C outer temperature for even heat distribution.
248°F (-20°C adjustment)
280°F (no adjustment)
140°C / 280°F
Even heat distribution
Pro Tip: Buy a €10 oven thermometer. Most home ovens are off by 10-25°C. This small investment dramatically improves baking success rate, especially at low temperatures like 140°C.
Complete 140°C (280°F) Baking Times
Classic New York cheesecakes bake for 60-70 minutes, while mini cheesecakes only need 25-30 minutes. Japanese cheesecakes require 75-85 minutes for their fluffy texture. Large pavlovas take 90 minutes, meringue cookies 60-90 minutes, and meringue kisses 45-60 minutes. Slow-roasted tomatoes need 180-240 minutes for concentrated flavor, fruit leather 120-180 minutes, and gently toasted nuts just 20-30 minutes.
Cheesecakes
| Classic NY (9-inch) | 60-70 min |
| Mini cheesecakes | 25-30 min |
| Japanese cheesecake | 75-85 min |
Meringues
| Pavlova (large) | 90 min |
| Meringue cookies | 60-90 min |
| Meringue kisses | 45-60 min |
Slow-Roasted
| Tomatoes | 3-4 hours |
| Fruit leather | 2-3 hours |
| Toasted nuts | 20-30 min |
Water Bath
Essential for:
- All cheesecakes (prevents cracks)
- Custards (smooth texture)
- Delicate desserts
🔬 Why 140°C (280°F) is Perfect for Cheesecake
The science behind crack-free cheesecakes lies in understanding protein coagulation. Egg proteins begin to set at 60-70°C (140-158°F) internal temperature. When you bake at 140°C (280°F) external temperature, the center gently reaches 70-75°C (158-167°F) without rapid temperature spikes that cause cracking.
- • Gentle, even heat distribution
- • Moisture retained (no rapid evaporation)
- • Proteins coagulate slowly
- • No thermal shock = no cracks
- • Result: Smooth, creamy texture
- • Rapid external heating
- • Fast moisture evaporation
- • Proteins coagulate too quickly
- • Surface dries and contracts
- • Result: Cracks and dry edges
Temperature Comparison Experiment: Same cheesecake recipe baked at different temperatures shows dramatic differences. At 160°C (320°F), cracks appear after 45 minutes with a dry texture (65% moisture retention). At 140°C (280°F), smooth top persists through 65 minutes with creamy texture (75% moisture retention).
💧 Master the Water Bath Method at 140°C
A water bath (bain-marie) provides humid heat that prevents the cheesecake surface from drying and cracking. The water maintains 100°C (212°F) while your oven is 140°C (280°F), creating gentle, even heating perfect for delicate egg-based desserts.
Perfect Water Bath in 5 Steps:
-
1Wrap the springform pan
Use 3 layers of heavy-duty aluminum foil to cover bottom and sides. This prevents water from seeping into the cheesecake. Double-check there are no gaps.
-
2Place in larger roasting pan
Choose a roasting pan at least 2 inches wider than your springform pan on all sides. Place the wrapped cheesecake pan in the center.
-
3Boil water separately
Boil water in a kettle while oven preheats. You'll need enough to fill halfway up the cheesecake pan (usually 4-6 cups).
-
4Add water after placing in oven
Place roasting pan with cheesecake on oven rack, THEN carefully pour boiling water into the roasting pan. This prevents spills while carrying.
-
5Bake undisturbed at 140°C
Close oven door gently and bake for 60-70 minutes without opening. The water bath maintains consistent humidity throughout baking.
Pro Tip: The Kitchen Towel Trick
Place a folded kitchen towel in the bottom of the roasting pan before adding the cheesecake. This provides extra insulation and prevents the bottom from overcooking. Make sure the towel is fully submerged in water.
🔧 Troubleshooting 140°C (280°F) Baking
Problem: Cheesecake center is still jiggly after 70 minutes
- • Oven temperature too low (use thermometer)
- • Removed from oven too early
- • Water bath water was cold, not boiling
- • Verify oven temp with thermometer
- • Extend baking time to 80-90 min
- • Always use boiling water for bath
- • Center should jiggle like jello, not liquid
Problem: Meringue turns soft and sticky after cooling
- • Insufficient baking time (still moist inside)
- • Humid environment absorbing moisture
- • Cooled too quickly
- • Extend baking to 120 minutes
- • Turn off oven, leave meringue inside 1 hour
- • Tap bottom - should sound hollow
- • Store in airtight container with silica packet
Problem: Bottom of cheesecake is burnt at 140°C
- • Oven heating element too close to pan
- • No water bath (direct bottom heat)
- • Dark-colored springform pan
- • Always use water bath
- • Move oven rack to middle position
- • Use light-colored or silver pan
- • Place towel under pan in water bath
Frequently Asked Questions
What is 140 Celsius in Fahrenheit for cheesecake?
140°C equals 280°F (exact: 284°F, rounded for convenience). This is the ideal temperature for creamy, crack-free cheesecakes when using a water bath. The gentle heat allows proteins to coagulate slowly without rapid moisture evaporation that causes surface cracking.
Why does my cheesecake crack at 160°C but not 140°C?
Higher temperatures cause rapid moisture evaporation and uneven expansion. At 160°C (320°F), the surface dries and sets quickly while the center is still liquid, creating stress that leads to cracks. 140°C (280°F) allows gentle, even cooking throughout, preventing this thermal shock.
Can I bake cheesecake at 140°C without a water bath?
Not recommended. Water baths provide humidity and even heat distribution essential for crack-free cheesecakes. Without it, reduce temperature to 130°C (266°F) and extend baking time by 20 minutes, but results may still have cracks. For best results, always use a water bath.
How do I know when cheesecake is done at 140°C?
The edges should be set and slightly puffed, while the center (3-inch diameter) should still jiggle like jello when gently shaken. Internal temperature should reach 70-75°C (158-167°F). Don't overbake - the cheesecake firms up significantly as it cools. It's better to slightly underbake than overbake.
Can I use 140°C for regular cakes?
No, regular cakes need 160-180°C (320-356°F). At 140°C, you'll get dense, undercooked texture because leavening agents (baking powder/soda) need higher temperatures to activate properly. Use 140°C only for cheesecakes, meringues, custards, and slow-roasted items that don't require rising.
What's the Gas Mark equivalent for 140°C?
Gas Mark 1 equals 140°C (280°F). Some older gas ovens may round to Gas Mark 1-2. If your oven only has whole numbers without quarter marks, use Gas Mark 1. For precise baking at low temperatures, consider using an oven thermometer to verify actual temperature.