This is a cheesecake, totally cooked in the steam oven with Christmas flavours. Decorated with some fresh cherries this is a lovely festive dessert you can serve as part of a buffet or instead of a traditional steamed Christmas pudding here.
I have had lots of interest in the pudding over the last few weeks. Everyone with a steam oven realises now just how much easier it is to cook a pudding without the hassle of boiling it on the stove top. No excuse not to make your own!
I love a traditional, baked Italian ricotta cheesecake but in this recipe I have combined the different cheeses to make a smoother, creamy texture. The steam oven works a treat for something like this which needs a moist oven environment and won’t dry out the biscuit base. This can be a problem when baking a cheesecake in a traditional oven. It also gives it a gorgeous texture.
Make sure you cover it really well with foil so it doesn’t get wet. Of course, you can alter the fruit and nut selection or leave them out completely. We do however love the texture of the nuts in this 🙂
Ingredients: Serves 10-12
1½ cups sweet biscuit crumbs
100g butter, melted
½ tsp cinnamon
Filling:
250g cream cheese, at room temperature (a must)
250g smooth ricotta (in a tub)
¾ cup castor sugar
2 tbsp. cornflour
1/3 cup cream
3 eggs
2 tsp lemon juice
1 tsp baking powder
¾ cup sultanas soaked in ¼ cup brandy for 30 minutes
¼ cup slivered almonds, toasted
Method:
- Combine biscuit crumbs, cinnamon and butter and press into base of a lined 23cm springform tin. See my tip here. Don’t be tempted to use the whole packet of biscuits. Chill.
- Beat softened cream cheese, ricotta and cream together until smooth. Do not over beat.
- Add sugar, lemon juice, eggs, cornflour and baking powder. Mix well.
- Fold in sultanas and nuts and pour into prepared base.
- Cover tightly with foil.
- Steam @ 100°C for 55 minutes. It should be just set around the edges and soft in the centre.
- Uncover and cool. It will firm up on cooling.
- Chill until required. Overnight is probably best.
- Remove from fridge 30 minutes prior to serving. Top with fresh, pitted cherries and serve berry coulis to drizzle. You can make this by heating half a cup of raspberries, ¼ cup water with 1-2 tablespoon of caster sugar and a dash of liquor or squeeze of lemon until dissolved. Push through a fine sieve to remove the pips.
Hi Trudy
This looks delicious and as a new owner of a Siemens combi steam oven, I applaud you for your efforts in providing all the valuable recipes and advice these multinational companies simply do not offer. After spending thousands on my steam oven, I feel I’ve just been left to work it all out myself, but simply don’t have the time. So thank you for being there, Trudy.
I’m wanting to cook a frozen lobster tail recipe for Christmas – can I do in the steam oven? Can you give me some guidance, and also any suggestions for a recipe?
Kind regards ….. rachel
Hi Rachel,
Thank you for your email. Glad you are enjoying my blog 🙂
Is the lobster tail green (uncooked) or red (cooked already)? How much does it weigh?
Trudy
hi trudy
just bought a steam oven.. a straight steam oven not a combi one and didnt realise i am limited in what i can cook in it or i would have gotten a combi. is it possible to cook a quiche in it given this cheesecake recipe.
thank you
tanya
Hi Tanya,
I understand how you feel but a combi is more than twice the price & needs a 15amp power cable. A lot of people can’t do this so don’t be too disappointed. If you still want a combi one day the size is usually the same so you can always upgrade in the future 🙂
No sorry, you can’t cook a quiche as it has pastry but you can cook a ‘frittata’ type of thing. I have 21 combi recipes on this blog and 69 steam oven so start with those from the basics (oldest posts) and I am sure you will enjoy your new steam oven.
Regards Trudy
Hi Trudy just discovered your site as like others who have commented I was searching for more recipe sites for the steamer oven. Any chance of another cheesecake recipe without the fruit and nuts? Or what else could I replace them with in this recipe at other times of the year? thanks Sue
Hi Sue you can just use the base mixture like an American baked cheesecake. I might do one for Easter so keep an eye out.
Regards Trudy