The Benefits of Baking with Sharp’s Super-Steam Technology

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Have you ever wondered what the secret to perfectly baked cheesecakes, crispy pizzas, and deliciously roasted meats is? It’s steam! We’re excited to be partnering with Sharp® to show you just how amazing baking with the revolutionary power of steam can be. The recipes below were made in both Sharp’s Superheated Steam Countertop Oven and their SuperSteam+ Built-In Wall Oven, which combine superheated steam with traditional, radial heat to achieve perfectly baked and delicious results.

What’s so great about steam? When baking a cheesecake, recipes typically call for a water bath, which fills the oven with steam while baking. This allows the cheesecake to firm up on the outside and keep that creamy, luscious texture on the inside. Custards do best when you cook them at lower temperatures for longer periods of time, which is why those recipes often call for water baths. Steam also helps cheesecakes bake evenly and prevents cracks in the surface. But moving a pan filled with boiling water inside your oven can be dangerous and intimidating, and that’s where Sharp’s SuperSteam technology comes into play.

The Water Bath setting on the Built-In Wall Oven is fantastic for cheesecakes because it eliminates the need for that pan of boiling water. Just wrap your cheesecake in plastic wrap, which helps protect the surface from moisture and droplets of steam, and foil, which keeps the plastic wrap in place, and then bake on the Steam Water Bath setting at 275°F—no actual water bath needed!

But cheesecakes aren’t the only baked goods that benefit from a steam-powered oven. The Sharp SuperSteam+ Wall Oven is technically three ovens in one: it combines cooking with steam (212°F), superheated steam (485°F), and traditional convection, which circulates heat with fans. The wall oven has a plethora of settings, making it easy for you to master home-baked sweet treats. Steam Bake Bread Mode is what you want for bakery-quality cakes, breads, and crusts. Think of the traditional French baguette, which needs steam in order to create that superior crispy crust. The Steam Bake Bread Mode can help you get that same crust, only in a faster, streamlined fashion. You already know that the Steam Water Bath Mode is a dream for your cheesecakes, but it’s also the secret to creating other flawless baked custards, from pots de crème to crème brûlée. Convection Bake Mode is the traditional convection oven setting, taking care of the rest of your baking needs.

Beyond transforming your baking game, the Sharp SuperSteam+ Wall Oven is also an essential tool for the cook. Steam Cook Mode takes advantage of cooking with steam up to 212°F, which is great for perfecting delicate vegetables and fish. Steam Keep Warm Mode is what you want for family casseroles and baked dishes. Steam Refresh Mode is your best friend when it comes to breathing new life into leftovers. SuperSteam+ Roast Mode expertly roasts whole chickens, turkeys, and pork roasts. And SuperSteam+ Grill Mode lets you cook meat, fish, and vegetables quickly without the need for a grill.

In addition to all of that, you can control the Built-In Wall Oven with just a tap on your phone. The Sharp SuperSteam+ Oven app lets you control basic functions like preheating, and also sends you notifications when your oven is ready. The app is also full of additional recipes and step-by-step instructions to help you along the way.

If you do a lot of cooking and dislike heating up your whole oven and, by extension, your whole kitchen, especially in the warm summer months, the Countertop Oven is here to meet all of your daily cooking needs. With superheated steam, no preheating, no defrosting, this countertop oven packs a whole lot of power and helps you save time when it comes to putting meals on the table. The Sharp Superheated Steam Countertop Oven is a pizzeria-style oven and is roomy enough for a 12-inch pizza. It has five super versatile cook settings, including broil/grill, bake/reheat, pizza, warm, and toast. You can use it in combination with the wall oven, or let your big oven cook your main dish while the Countertop Oven cooks your sides. Sheet pan dinners emerge browned and crispy, and whipping up crisp pizzas and reheating leftovers is a cinch. It also stands up to baking cakes, breads, and plenty of other indulgences.

Don’t forget to check out the Simply Better Living blog for more ideas and recipes. Save the big oven for the holidays; the Sharp Superheated Countertop Oven bakes and cooks beautifully every day. If you’re interested in a big oven, make sure to take a look at their Single Wall Oven and Double Wall Oven!

Want to win a Sharp Countertop Oven of your own? Don’t miss out on our giveaway happening on Instagram! Giveaway rules and details are in the post, and the giveaway closes on August 11 at 10:50 p.m. EST. Enter while you can!

Ricotta Cheesecake with Fresh Blueberries

In the SHARP® Superheated Steam Countertop Oven

Ricotta Cheesecake with Fresh Blueberries
 
Ingredients
  • 24 gingersnap cookies (168 grams)
  • ¾ cup plus 2 tablespoons (123 grams) roasted salted shelled pistachios
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • 16 ounces (454 grams) cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • 12 ounces (340 grams) ricotta cheese, room temperature
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • 1 tablespoon (4 grams) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 cups (292 grams) fresh blueberries
  • 1 tablespoon (20 grams) apple jelly, melted
Instructions
  1. Spray a 9-inch springform pan* with baking spray with flour; line bottom of pan with parchment paper.
  2. In the work bowl of a food processor, place gingersnaps, pistachios, and salt; process until finely ground. Add melted butter, pulsing until combined. Press mixture into bottom and halfway up sides of prepared pan.
  3. Position broiling pan on lower oven rack; place prepared springform pan on top. Set SHARP Superheated Steam Countertop Oven (SSC0586DS) to Bake/Reheat/Select/325°F/Select/8 minutes/Start.
  4. Bake for 8 minutes. Remove from oven. Let cool completely on a wire rack. Spray sides with baking spray with flour. Refill oven’s water tank to MAX mark.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until very creamy and smooth, about 2 minutes, stopping to scrape sides of bowl.
  6. In a small bowl, whisk together granulated sugar and cornstarch. Add sugar mixture and ricotta to cream cheese, beating until smooth, about 30 seconds. Beat in cream, lemon zest and juice, and vanilla. Add eggs and egg yolk, one at a time, beating just until combined and yellow disappears, stopping to scrape sides of bowl. Pour filling into prepared crust. Place springform pan on broiling pan; set on lower oven rack.
  7. Set SHARP Superheated Steam Countertop Oven (SSC0586DS) to Bake/Reheat/300°F/Select/60 minutes/Start.
  8. Bake for 1 hour. (An instant-read thermometer inserted in center should register 150°F [66°C] to 155°F [68°C].)
  9. Turn oven off, and leave cheesecake in oven with door closed for 2 hours. Remove from oven, and refrigerate overnight, loosely covering with foil when cheesecake is completely cool.
  10. In a medium bowl, toss together blueberries and melted jelly to coat. Pat surface of cheesecake with a paper towel, and arrange blueberry mixture on top.

 

In the SHARP® SuperSteam+ Built-In Wall Oven

Ricotta Cheesecake with Fresh Blueberries
 
Makes 1 (9-inch) cake
Ingredients
  • 24 gingersnap cookies (168 grams)
  • 1 cup (121 grams) roasted salted shelled pistachios
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • 16 ounces (454 grams) cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • 12 ounces (340 grams) ricotta cheese, room temperature
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • 1 tablespoon (3 grams) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 cups (292 grams) fresh blueberries
  • 1 tablespoon (20 grams) apple jelly, melted
Instructions
  1. Spray a 9-inch springform pan* with baking spray with flour; line bottom of pan with parchment paper.
  2. In the work bowl of a food processor, place gingersnaps, pistachios, and salt; process until finely ground. Add melted butter, pulsing until combined. Press mixture into bottom and halfway up sides of prepared pan.
  3. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Convection Bake/325°F/Preheat/1 Tray/8 minutes/Start. (See Note.)
  4. Bake for 8 minutes. Let cool completely on a wire rack.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until very creamy and smooth, stopping to scrape sides of bowl.
  6. In a small bowl, whisk together granulated sugar and cornstarch. Add sugar mixture and ricotta to cream cheese, beating until smooth. Beat in cream, lemon zest and juice, and vanilla. Add eggs and egg yolk, one at a time, beating just until combined after each addition and stopping to scrape sides of bowl. Pour filling into prepared crust. Cover top of prepared pan tightly with plastic wrap** and then foil, pressing to seal.
  7. Set SHARP SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Steam Bake/ Water Bath/275°F/1 hour and 15 minutes.
  8. Bake for 1 hour and 15 minutes. Turn oven off, and leave cheesecake in oven with door closed until completely cool, 2 hours. (Leave cheesecake wrapped in plastic wrap and foil.) Remove from oven, and refrigerate overnight.
  9. In a medium bowl, toss together blueberries and melted jelly to coat. Pat surface of cheesecake with a paper towel before serving, and arrange blueberry mixture on cheesecake.
Notes
*Be sure to use a springform pan that does not have an extra-wide base, as it may not fit properly in the oven.

**We used Stretch-Tite Premium Plastic Food Wrap, a thicker, high-quality BPA-free plastic wrap.

Note: To bake in a traditional oven: Omit use of plastic wrap and foil. Preheat oven to 350°F (180°C). Bake crust until set, about 8 minutes. Let cool for 15 minutes. Reduce oven temperature to 325°F (170°C). Pour filling into prepared crust. Bake until set around edges but slightly jiggly in center, 55 minutes to 1 hour. Turn oven off, and leave cheesecake in oven with door closed until completely cool, 3 to 4 hours. Cover and refrigerate overnight.

PRO TIPS: Two secrets to a crack-free cheesecake: First, have all your ingredients at room temperature. Second, don’t rush to chill your cheesecake; let cool slowly and completely before refrigerating. A chilled cheesecake can be frozen for up to 1 month.

 

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