What is the difference between new york style cheesecake and just regular cheesecake?
- 1 decade agoFavorite Answer
New York-style cheesecake, made famous by Lindy's and Junior's Deli, relies upon heavy cream, cream cheese, eggs and egg yolks to add a richness and a smooth consistency. Also called Jewish-style, it is baked in a special 5- to 6-inch tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add chocolate or strawberry to the basic recipe.
New York style cheesecakes are cream cheese mixtures baked without a water bath and are unique because the baking starts at a high temperature (that's quickly dropped down) producing a rich interior and light brown exterior. A NY cheesecake is high, dense, and firm.
- Anonymous6 years ago
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- Anonymous5 years ago
NEW YORK STYLE CHEESECAKE 1 10" non-stick spring form pan 2 ½ cups finely crushed graham crackers melted butter ½ cup chopped pecans brown/white sugar mixed 5 pks of cream cheese (not fat free or lite, will alter the taste 16 oz. sour cream (not fat free or lite, will alter the taste) 1 ½ cups white sugar 1 can condensed milk (not regular milk or evaporated milk) 4 jumbo eggs yolks 2 tblsp lemon juice 1 tblsp pure vanilla 4 jumbo egg whites Pre-heat oven to 350º In bowl, combine graham crackers, pecan chips and sugar. add melted butter. (there is never an exact amount, because everyone is different, and I never use the same amount, but if you’ve never made a graham cracker crust, use a little at a time and form in the bottom of the pan first. Bake for 5-8 minutes, let cool, then do the same to the sides). Once you add the sides, no need to bake again, It will stay in place. In another mixing bowl, add cream cheese and sour cream. Mix on medium. (keep a spatula on hand to scrape the bottom and sides of bowl when not mixing). Add sugar and condensed milk and keep mixer on low. (at this point mixture should be very smooth). Add egg yolks (not egg whites) one at a time. Add lemon juice and vanilla and mix. In separate (cool or cold) bowl, whip egg whites until stiff peaks form. Once formed, add to cream cheese batter. WITH SPATULA, FOLD IN EGG WHITES, AND MIX THOROUGHLY. (egg whites help the cake rise much better, but if you don’t want to separate the eggs, it’s up to you, but the results will be much better if you do the eggs this way) Once mixed, pour mixture into the spring form pan. Bake on 350º for 60-70 minutes. (to prevent cracking, place a dish with some water in it and put on the bottom rack in the oven). Once done, turn oven off and leave in oven for approx. 1½ hours longer. (this prevents cake from dropping in the center Take out of oven and let cool completely before putting in fridge. Best results when chilled for 6-8 hours or overnight. ****eat plain like it is or add a fruit topping. best if used with strawberries or cherries.**** AND REGULAR IS HARDER2 cups (500 g) graham cracker crumbs 6 Tbsp (100 g) melted butter 2 Tbsp (20 g) white sugar 1/2 tsp (2.5 ml) ground cinnamon CAKE FILLING: 1 1/2 lb (700 g) cream cheese 3/4 cup (150 g) sugar 3 eggs 1/4 cup (60 ml) lemon juice 2 tsp (10 ml) grated lemon rind 2 tsp (10 ml) vanilla TOPPING: 2 cups (500 ml) sour cream 3 Tbsp (30 g) sugar 1 tsp (5 ml) vanilla GLAZE: 1/2 cup (100 g) sugar 1 1/2 Tbsp (25 ml) cornstarch 1/4 tsp (1 ml) salt 3/4 cup (170 ml) water 1/3 cup (75 ml) lemon juice 1 egg yolk, WELL BEATEN. 1 Tbsp (15 g) butter 1 Preheat oven to 350F or 175C Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch (25 cm) springform pan. Bake 5 minutes, and cool. 2 Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust, and bake 35 minutes. 3 Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven. 4 Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 1 Tbsp (15 g) of butter. Cool, and spread this glaze on the cake before the glaze thickens too much. Some pointers: this is the traditional crust, but I often use a more floury-baked-pie-crust-like one. It's not too critical. The magic to getting the texture perfect is in how you beat the cheese. I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. Don't beat too hard before putting in the sugar, but make sure it's even and fluffy before the eggs go in. Then again, don't overbeat. It takes practice. I've been known to make it with no sugar or vanilla in the topping, and I think it's more interesting. but the contrast between the layers may confuse those accustomed to restaurant cheesecakes. The glaze is easy as glazes go, but treat it properly. In particular, stir constantly until it's thick, but don't stir hard or you'll break down the starch.
- Anonymous1 decade ago
I would say one is made with the best ingredents and the other is just made but the big difference is the price. Other wise they both taste about the same.