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Can you help me to get my cheesecake recipe to rise at a high altitude?

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Hi Curtis. I have a high rising souffle-like cheesecake recipe with flour, eggs, sugar, cream cheese, butter, vanilla, salt and sour cream in it which rises several inches above the springform pan and sets just fine at sea level.  In the recipe the egg whites are separated and whipped up and the folding process is used much like a souffle.Can you help me to get this recipe to rise at 5,280 feet above sea level in Denver? I have already wasted the ingredients twice trying to bake this recipe as is. I can provide the recipe if you need it. Thanks so much, Debbie


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DenverSpiritualCounseling.com

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Carl Jung

 

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La Von Snotsguava

Debbie,

  Can you tell us what happens when you make the cake here (I am in Denver too).

  Elena
Posted 2009-08-09T23:43:44Z
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What comes around, goes aroundLaughing

You will never get it to raise the way you did at sea level....baking in high altitudes is tricky....email the cream cheese company (email address or website is on the package) and ask them you send you the "secret" of cooking there...good luck.
Posted 2009-08-10T00:52:30Z
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Elena,

When its baked in Denver, it never rises, and therefore its not light and the inside isnt cooked unless you leave it in the overn longer than the recipe which is strictly an hour at 350. Got any ideas? I figure it must not be possible since I have never seen anything that tall served here in Denver.  Thanks!
Posted 2009-08-10T03:00:43Z
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Elena,

When its baked in Denver, it never rises, and therefore its not light and the inside isnt cooked unless you leave it in the overn longer than the recipe which is strictly an hour at 350. Got any ideas? I figure it must not be possible since I have never seen anything that tall served here in Denver.  Thanks!
Posted 2009-08-10T03:02:52Z
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1410 answers
305 helpful answers

DenverSpiritualCounseling.com

Bidden or not, God always enters in.

Carl Jung

 

Charter Member of S.N.O.T.S.

La Von Snotsguava

Could you post the recipe?

Now you have me curious, LOL!  Usually, cheesecakes are one of the more reliable here.  It sounds like yours is a little different.

If you post the recipe, I will play around with it and see what I can come up with.

Make sure you tell me what size springform to  use and also, how high it should rise.
Posted 2009-08-10T03:26:50Z
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