High Altitude Homemade Cheesecake Recipe

Number One Husband decided that he wanted to try baking a cheesecake. He decided on a New York style cheesecake. I helped out a bit. We had both been out in the sun for hours replacing a coolant distributer on our vehicle. Ugg, what a job that turned out to be. We were hot and tired and dirty afterwards. I wore flip flops and burned my toes and the tops of my feet. I put on a long sleeve shirt and a hat before I burned anywhere else, but I didn't take my feet into consideration.

Number One Husband asked me to put out the ingredients that needed to be room temperature in the morning, so there was no changing our minds about baking the cheesecake. It had to be done. We both got cleaned up and rested a bit before taking on the cheesecake.

Baked graham cracker crust.

Cream cheese filling. 

The cheesecake took 10 hours to cool and another 8 hours
to chill in the refrigerator.

Lovely, just lovely.

We are ready to have our first slice.

I made homemade whipped topping.

I'm glad that he wanted to try making it. He did a fantastic job.

This rich and thick cheesecake is by far the best cheesecake that I have ever had. I could not eat a whole slice. It was just too rich for one sitting for me. The whipped cream was delicious too. I made extra for Chai and hot chocolate. What a special treat. 

I sliced the rest of the cheesecake and topped it with whipped cream. I then placed the slices in the freezer to freeze before wrapping each slice individually. I think that I will make some chai and top it with whipped cream this evening. 

10-inch high-altitude New York Style Cheesecake recipe

 

Cheesecake recipes, especially the classic New York style, generally don't require major adjustments for high-altitude baking, unlike many cakes and quick breads. The primary difference is often a slightly longer baking time and careful attention to the cheesecake's internal temperature to ensure its cooked through. 

Here's a guide to making a delicious 10-inch New York style cheesecake at high altitude: 

Key Considerations for High Altitude Baking 

• Baking time: Expect the baking time to be a little longer at high altitude.
• Doneness: The most reliable method to determine if your cheesecake is fully cooked at high altitude (or any altitude) is to check its internal temperature with an instant-read thermometer.
• Oven Temperature: You might consider slightly lowering the oven temperature to ensure the cheesecake bakes gently and avoids cracking, though some sources suggest increasing it for faster setting.
• Water bath (Bain-Marie): This is a crucial element for New York cheesecake, helping to create a moist and creamy texture, and preventing cracks. It is especially helpful at high altitude as it helps slow down the baking process and prevents the cheesecake from drying out. 

High-altitude 10-inch New York Style Cheesecake recipe 

Here is a general recipe for a 10-inch New York Style cheesecake, with modifications and tips to consider for high altitude: 

Ingredients 

Crust: 

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar 

Filling: 

• 4 (8-ounce) packages cream cheese, softened at room temperature
• 1 3/4 cups granulated sugar, according to King Arthur Baking, high-altitude bakers should consider reducing sugar by 1 tablespoon per cup, so start with 1 3/4 cups and reduce if needed
• 3 tablespoons all-purpose flour (King Arthur Baking suggests increasing flour slightly, especially for higher altitudes, to strengthen the cheesecake's structure)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 teaspoons lemon juice (optional, for a hint of brightness)
• 1 cup sour cream, at room temperature
• 4 large eggs, plus 1 egg yolk, at room temperature. Adding an extra egg or yolk can be helpful at high altitude to add moisture and stabilize the cheesecake's structure. 

Instructions 

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • Combine graham cracker crumbs, melted butter, and sugar. Mix well.
   • Press the mixture firmly into the bottom of a 10-inch springform pan.
   • Bake for 10-15 minutes, or until lightly browned and set. Let cool completely.
2. Prepare the Water Bath (Bain-Marie):
   • Tightly wrap the bottom and sides of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.
   • Place the wrapped springform pan inside a larger roasting pan.
   • Boil water in a kettle and have it ready.
3. Prepare the Filling:
   • In a large bowl, beat the softened cream cheese with the granulated sugar and flour until smooth. Scrape the bottom and sides of the bowl frequently to ensure no lumps remain.
   • Add the vanilla extract, salt, and lemon juice (if using). Mix until combined.
   • Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
   • Gently stir in the sour cream.
4. Bake the Cheesecake:
   • Pour the filling over the cooled crust in the prepared springform pan. Tap the pan gently to release air bubbles.
   • Carefully place the roasting pan containing the cheesecake into the preheated oven.
   • Pour the boiling water into the roasting pan, ensuring it reaches halfway up the sides of the springform pan, taking care not to get water into the cheesecake batter.
   • Bake at 300-325°F (150-165°C) for 1 hour 30 minutes to 2 hours, or until the edges are set and the center still jiggles slightly when nudged. Baking time at high altitude might be longer.
   • For a fool-proof method, check the internal temperature of the cheesecake. Insert an instant-read thermometer into the center, about two inches deep. The cheesecake is done when it reaches 145°F (63°C), and will continue to cook as it cools.
5. Cooling and Chilling:
   • Turn off the oven and let the cheesecake cool in the water bath within the closed oven for an additional hour or two, or until the center is set. This gradual cooling prevents cracking.
   • Remove the cheesecake from the water bath and roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
   • Cover and refrigerate for at least 8-10 hours, preferably overnight, to allow the cheesecake to firm up and fully set.
6. Serving:
   • Remove the cheesecake from the springform pan.
   • Serve plain or top with your favorite toppings like fresh berries, fruit sauce, or whipped cream.

I just found out some really good news last night. My really good friend, Ms. M, that moved away several years ago has purchased a home about 45 minutes away. Yea! I am very happy for her and am excited to be able to hang out again. If the timeline works out, I may be able to keep her little dog while she is moving.  

Shalom,

Mrs. Smith