The result:
The CVap cheesecake used no water bath, no doming, and did not need to be rotated half way through the cook cycle like the convection oven cheesecake. By their words, the CVap cheesecake was: “Very creamy; silky; a quarter taller; crust is better; cuts cleaner.”
I expected them to be happy with the labor and operational savings, but I was not looking to create a better cheesecake for them. The convection oven cheesecake was great but was “drier on the tongue” and “a pain to make.”
Over the next few days we just got lost in the CAC507 oven. The chef prepped the items, and I got the CVap oven ready. The days just seemed to fly by while we were comparing CVap to their current items and eating, and eating, and eating.