Tall and firm with an almost cake-like texture, New York cheesecake was made famous by Lindy’s deli on Broadway in the heart of Manhattan’s theater district.
This oven-baked version incorporates softened cream cheese, sugar, eggs, a few tablespoons of flour, lemon zest and a touch of vanilla bean.
A typical New York cheesecake crust — originally a flour, sugar and butter combination — is achieved by mixing graham cracker or cookie crumbs with melted butter and pressing the mixture on the bottom and sides of the springform pan.
French-style cheesecake tends to have a more brash flavor than its New York cousin due to the type of cheese used. A flavorful, soft-ripened cheese, such as Camembert or the milder Brie, creates a more dense cake.
Serve French-style cheesecake with a fruit topping to balance the slight bitterness of the cheese.
A butter- or shortening-based crust similar to pie dough makes the most traditional crust for French-style cheesecake.
French-style cheesecake also may refer to a version made with uncooked batter, using a binder of gelatin or whipped topping instead of eggs. This version most closely resembles cheesecake found in grocery store freezers.