I baked a cheesecake by Heasio.
Heasio is steam oven made by SHARP.
Unlike regular ovens, this oven cooks with steam, which removes oil and makes it healthier… that’s the selling point.
This time, I used it as a regular oven.
Hmm, it’s been a while since I made a cheesecake, but it didn’t turn out quite right, so I’ll record it.
Points of variation. I’m not sure which one went wrong.
- Spread butter thickly on the pan (last time, it stuck to the pan and was difficult to remove).
- Used Ritz crackers instead of cookies (last time, as a desperate measure, I substituted Ritz crackers and surprisingly, it turned out delicious).
- Increased the amount of cookies and butter (increased cookies from 65g to 80g, and butter from 35g to 50g. Maybe it was due to the size of the pan, but last time, I ran out of cookies).
- Used plant-based (soy) cream instead of animal-based cream.
- Reduced the amount of sugar (60g instead of 90g, which is 2/3 of the original recipe).
- Used a hand mixer instead of a food processor.
- Increased the baking time from 50 minutes to 55 minutes.
The recipe is from Helio Recipe.
This is how it turned out after baking.
- It tastes more like a pudding cake than a cheesecake. It’s like the egg flavor is stronger than the cheese flavor…
- In the Healthy Recipe, it calls for 2 eggs, but maybe using 1 egg and increasing the cream from 100ml to 200ml would be better.
- Not sweet enough.
It’s not really sweet at all. It’s easy to eat, but it feels lacking.
60g of sugar is too little. Maybe try adding around 80g… - It’s kind of mushy and lacks a crispy texture. It might be because I applied too much butter to the sides. The bottom was thinly coated, but it didn’t stick. Maybe the problem with the previous cake not coming off easily wasn’t due to thickness, but rather because of leftover butter.
- It’s missing that salty flavor and taste of Ritz crackers. Before, the crust had a nice crispy texture and a distinct Ritz flavor that added a subtle deliciousness, but now it just feels like a regular wheat crust.
