Creamy High Altitude Vanilla Cheesecake is a rich, smooth dessert that can be made without worrying about common baking issues at higher elevations. At high altitudes, the air pressure is lower, so recipes sometimes need a few adjustments for the best results. Here’s a foolproof recipe designed for success, with extra creamy texture and the deep vanilla flavor cheesecake lovers adore.
Creamy High Altitude Vanilla Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- 1/4 cup heavy cream (room temperature)
- 1 tablespoon all-purpose flour (helps with structure at high altitude)
- 1 tablespoon cornstarch (helps with the texture at high altitude)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C). For high altitudes, slightly lower the baking temperature by about 5-10 degrees to prevent over-browning.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is well combined and resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to press it down firmly.
- Bake the crust for about 10 minutes, then remove from the oven and allow to cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
- Add the sugar and continue to beat until well combined and fluffy, about 2 minutes.
- Beat in the vanilla extract and sour cream until smooth. The sour cream adds extra creaminess and a tangy flavor, making your cheesecake extra velvety.
- Add the eggs, one at a time, beating on low speed after each addition. This helps avoid over-beating the eggs, which can cause cracking during baking.
- Stir in the heavy cream for added richness and smoothness.
- Sift together the flour and cornstarch, then fold them into the batter. This will help stabilize the batter at high altitudes and prevent the cheesecake from deflating too much while cooling.
3. Bake the Cheesecake:
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Pour the cheesecake batter over the cooled crust in the springform pan.
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To prevent cracking, place a shallow pan of hot water on the lower rack of your oven while the cheesecake bakes (also known as a water bath). This will keep the cheesecake from drying out by providing moisture during baking.
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Bake the cheesecake for about 50-60 minutes. The edges should look set and slightly puffed, while the center will still be a little jiggly (it will firm up as it cools).
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Reduce oven temperature to 300°F (150°C) after about 20 minutes to avoid over-baking at high altitudes.
Tip: The cheesecake should not brown on top, and a slight wobble in the center is fine.
4. Cool and Chill:
- Once done, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to gradually lower the temperature. This helps prevent cracks from forming.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, transfer it to the fridge and chill for at least 4 hours, preferably overnight, to let the flavors meld and set properly.
5. Serve:
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake.
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Top with fresh fruit, whipped cream, or a drizzle of fruit compote if desired.
High Altitude Adjustments:
- Lower temperature: Reducing the oven temperature slightly helps prevent the cheesecake from cracking at high altitudes.
- Use of cornstarch and flour: These ingredients help stabilize the batter by absorbing excess moisture and preventing it from deflating or becoming too runny, especially in dry, high-altitude conditions.
Tips for Success:
- Room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Water bath: A water bath (placing the cheesecake in a larger pan with hot water around it) helps create a moist environment for the cheesecake to bake slowly and evenly, reducing the chances of cracking.
- Chill completely: Cheesecake needs plenty of time to cool and set properly. Let it chill for at least 4 hours, but overnight chilling is ideal.
This Creamy High Altitude Vanilla Cheesecake is incredibly smooth, rich, and delicious, with a classic vanilla flavor that’s perfect for any occasion. Enjoy the indulgence without worrying about altitude-related baking issues!