I found this new baby cheesecake tin in my local kitchenware shop and had to try a quick and simple cheesecake version in my steam oven. Pretty easy to produce a baked cheesecake in 15 minutes, the steam oven is excellent for this type of baking due to its low and even temperature.
You can basically use any biscuits you have on hand and add any flavourings you like. I have gone for simple lemon, topped with toasted almonds. They were really delicious served with my steamed pears here. Stone fruits or fresh berries would also be great made into a little sauce.
Serve with a dollop of whipped cream.
Ingredients: Makes 12 baby size or 6 small muffin size
¾ cup crushed sweet biscuits. I used Butternut snaps
50g butter melted
¼ tsp cinnamon
Filling:
125g full fat cream cheese at room temperature
125g smooth ricotta
1/3 cup castor sugar
¼ cup cream
2 eggs
rind ½ lemon
1 tbsp lemon juice
½ tsp baking powder
1 tbsp cornflour
¼ cup toasted, slivered almonds
Method:
- Brush tins all over with melted butter. If your not using pans with removable bases then add little circles of baking paper.
- Combine biscuit crumbs, cinnamon & melted butter together.
- Press into bases and refrigerate while you prepare the filling.
- In a bowl or jug with a spout for pouring, beat together the room temperature cream cheese, ricotta, cream, sugar and lemon rind until smooth.
- Now all all the other ingredients and mix well.
- Pour carefully into tiny tins over the biscuit base. If you are using the removable bases make sure you sit it in a solid steamer tray as the butter will escape.
- Cover with foil and steam baby size @ 100°C for 15 minutes. Larger muffin tins may take up to twice the cooking time.
- Uncover and cool. They will firm up and sink a little on cooling but should be just set.
- Chill until required. I actually like the texture better at room temperature.
Top with a dollop of cream, toasted almonds and fruit in season.
Just a couple of questions. Why do you put the foil on while baking? Do you need to cover a full-sized cheesecake with foil? And what about other desserts like creme brûlée? Do I need to cover each ramekin with foil? Getting a steam oven in 2 weeks. Pretty excited to start using it!
Hi Cathi,
You need to cover certain foods because the steam oven will leave water on the top. I suggest you read my recipes, tips, cleaning etc and do a cooking class once your new steam oven is installed. If you live in Sydney I can help you with this. See my In-home cooking class page.
All the best,
Regards Trudy
Do you have any good tips and recipes for cooking with dried pulses. I’m not sure what might be available to you, but yellow split pea,chick pea,borlotti,blackeye beans are just a few available to me in the U.K.
Your site is just so helpfull ,please keep up with your good work. Thank you .
Hi Margaret
Not specifically but just soak over night and cook them in twice the amount of water to pulses in the steam oven. You will have to play around with the timing of each type.
Regards Trudy
Hi Trudy
Can you give recipe for lemon delicious pudding in ramekins? I have Siemens co bi steam oven but not sure if I use hot air and steam or just hot air.
Many thanks …. Rachel
Hi Rachel
I have Lemon & Coconut Delicious puddings already posted. Cooked on steam only. Search for pudding in the search bar and everything will come up.
Regards Trudy
Just a question about covering the lemon puddings. Do I need to cover each one individually or can I just lay foil or grease proof paper over the top.
I imagine covering each ramekin to be a bit of a fiddle. Thanks Trudy.
Hi Margaret
It depends if you mean the Lemon delicious puddings or the Baby cheesecakes where you have sent this question from. The puddings, yes you do need to cover each one. The tray of cheesecakes in muffin or mini tins you can cover with one piece of foil but wrap it under the lip so it doesn’t blow off from the fan.
Regards Trudy
Hi Trudy
Loving your posts, thank you! Still am very much a novice with my steam oven.
If i was to make this recipe as a single baked cheesecake in your experience how much longer would i need to steam it for?
Regards
Anne
Hi Anne,
Thanks for your email.
I have a post Steam oven cheesecake for a large one and it was 55min.
Have a look at that.
Regards,
Trudy