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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.

Recipes for cheesecake usually indicate that it should be baked  in a water bath; however, if you bake the cheesecake in a Steam Oven you can dispense with the water bath all together



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

1 - stick unsalted butter, melted

3 - Tbsps granulated sugar


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


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.


Larissa Taboryski


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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Larissa Taboryski


2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint


Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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