Your Recipe for Combi-steam Cooking

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Key Lime Cheesecake

Recipes for cheesecake usually indicate that it should be baked  in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together.  Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results.


This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly.


The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature.

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Ingredients

Crust


2 - cups crushed Graham cracker (about 15 full sheets)

1 - stick unsalted butter, melted

3 - Tbsps granulated sugar


Filling


1 - cup granulated sugar

1 - Tbsp cornstarch

3 - 8oz packages cream cheese, at room temperature

4 - large room temperature eggs

⅔  - cup mascarpone cheese

⅓  - cup heavy cream

⅓ - cup fresh lime juice,

1 - tsp vanilla extract

Preparation

Heat the oven to 325 Degrees Convection (with no steam). 


Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine.


Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool.


Change the oven Mode to Combination Convection Steam 300 degrees.


Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla.


Pour into the prepared crust and bake for  50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours.


This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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