Ricotta cheesecake, compressed strawberries and biscuit crumbs

1. Pre-heat Steam Combination Oven on Conventional at 110ºC.
2. Place all ingredients into a food processor and blend until smooth and sugar has dissolved.
3. Remove excess foam with a spoon. Pour mixture into 6 x 150ml size ramekin dishes.
4. Place the dishes into a perforated steam tray, place perforated steam tray on shelf position 1.
5. Select Combination mode:
Select: Conventional at 110ºC + 25 minutes + 60% moisture.
6. Once cooked, refrigerate until set.

1. Pre-heat Steam Combination Oven on Fan Plus at 160ºC.
2. Place all ingredients into food processor and pulse until just combined and mixture forms small balls.
3. Place mixture onto a baking paper lined baking tray. Bake for 12 minutes or until golden.

1. Hull and halve the strawberries and place into a vacuum bag.
2. Combine the water, lemon zest and sugar in a bowl and stir until dissolved. Pour the liquid into the bag with the strawberries and use the Vacuum Sealing Drawer, vacuum on setting 3 and seal on setting 3.
3. Hold under vacuum for up to 3 hours, remove from bag, refrigerate until ready to use.

1. Remove strawberries from liquid. Top cheesecakes with the compressed strawberries and biscuit crumble.

• Cheesecakes may be cooked in a Steam Oven. Cover the dishes with foil or cling wrap and Steam at 90°C for 25 minutes.
• Cooking time will vary depending on dishes used.