I thought the cold oven trick for cheesecake was nonsense until I tried it in my rental in Reno
A baker at the co-op in Reno said to put the pan in a cold oven and let it heat up with the cake, and I rolled my eyes at her. Four tries later I did it her way and got zero cracks plus a creamy center, which never happened with my old preheat method. Anyone else got a baking tip they doubted until it worked?