Hello - I'm just about to attempt making the Cordon Rose Cheesecake. Living at 3,150ft elevation and using a 9 3/4" inside diameter springform pan. I'd like to know if you have an idea about how to scale your recipe in this situation. Gislen says one needs 4 1/2 pounds of batter for the larger pan. It doesn't matter if the cake isn't as high, as a smaller serving might be right because it will be one among many desserts. I would appreciate your thoughts on this. Thanks!

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I am hoping someone can answer a few questions concerning the cordon rose cheese cake. I am entering this in a fair tomorrow and hoping to get a blue ribbon so its really important that I get it perfect! I am making the banana with the white chocolate cream cheese butter cream the the almond bisciut for the bottom only and topping it with the fresh blueberry topping. I have it in the oven now but debating wether I forget this one and start over! The silly thing I did was to forget to add the sugar at the beginning with the cream cheese so I had to add it as the very last ingredient! Silly me. If this will some how effect the cake I will start over! Also I made this cake the other day and all though it was delicious when it is cut a small amount of water is left on the plate and as a result there was very little flavor to the almond biscuit! I followed the directions to a tee! This time I added the cornstarch and will place the bisciut last as stated in the wedding cheese cake. Any comments will certainly be helpful!! Again about adding the sugar last.. should I start over??

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This Cheesecake is EXCELLENT! Extremely creamy. What will happen if you use less sour cream? It's like I can taste the tartness/bitterness.

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I've been making this cake for years from when it appeared in the NYTimes. It's my niece's favorite cake and she requested that I make it for her birthday on Easter. Couldn't find the recipe and was thrilled to see Rose's video. What a pleasure to see her prepare this excellent cake. The recipe I had also included some apricot levkar (sp) that was swirled throughout before baking. Excellent, but not necessary.

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Rose on YouTube...brilliant! I have always meant to make the cheesecake, am so going to do it this week!

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What a lovely thing for Emily and her husband to do for your birthday Hector!

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the cordon rose creamy cheesecake is a classic and now often interpre(imi)tated, as my dearest friend Emily made one for my 2008 birthday. Emily got the biscuit roulade idea from Cake Bible never had she seen a picture or a video of the actual cordon rose version! The strawberry rose was made by Emily's husband, Carlos, in Rose honor.

here is the repost:

http://www.hectorwong.com/roselevy/Hector2008-3.html

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