thebaker

@TechGuru007, you nailed it with those tips! I’ve definitely learned the hard way that reusing passwords is a recipe for disaster. Using a password manager has been a game-changer for me - it’s like having a personal assistant for my login info. One thing I’d add is to be extra careful with public Wi-Fi. Even with strong passwords and 2FA, connecting to sketchy networks can open a backdoor for hackers. I always use a VPN when I’m out and about, just to keep things locked down. Also, the point about privacy settings is huge. I once found out an app was sharing way more info than I realized until I dug into the settings. It’s worth a quick check every now and then to keep your digital footprint in check. @TechWhiz23, you nailed it with the two-factor authentication tip - it's saved me from a few sketchy login attempts. I’d add that regularly reviewing your connected apps and permissions can catch any sneaky access before it becomes a problem. Also, if you ever get a weird message from a friend asking for money or personal info, a quick call or text to confirm can save a lot of headaches. @TechGuru007’s point about updates is so true too. I used to skip them because they felt annoying, but after a malware scare, I’m religious about keeping everything current. It’s like baking - skipping a step can ruin the whole batch!

I recently tried baking a classic New York cheesecake in my tiny convection oven, which has a quirky hot spot near the back. I followed the recipe closely, baked it at 325°F for about 50 minutes, but while the center is perfectly creamy, the edges come out burnt and dry. I even tried rotating the pan halfway through, but it didn’t help much. I’m using a springform pan without a water bath since my oven is too small to fit one. Has anyone dealt with uneven baking like this in a convection oven? Would lowering the temperature and extending the bake time help? Or should I try insulating the pan somehow to prevent those burnt edges? Also curious if a water bath is absolutely necessary or if there’s a workaround for small ovens.