What Makes New York Cheesecake Its Own Thing

New York cheesecake stands out as a distinct variation of the classic cheesecake, celebrated for its rich, dense, and creamy texture. The key to its unique consistency lies in the use of cream cheese, which is more abundant in the New York version than in others, providing a heavier and more indulgent feel. Traditionally, New York cheesecake is made with a simple mixture of cream cheese, eggs, sugar, and a touch of vanilla. Some recipes also incorporate sour cream or heavy cream to enhance the richness and smoothness. Unlike other cheesecakes, which might feature a variety of flavorings or toppings, the New York style is typically baked plain, allowing the creamy filling to take center stage. The crust often consists of graham cracker crumbs, providing a subtle sweetness and crunch that complements the silky filling. The baking process is crucial, often involving a high temperature at the start to create a slight browning on top, followed by a lower temperature to ensure even cooking without cracking. This method contributes to its iconic appearance and texture. The result is a decadent dessert that embodies the boldness and straightforwardness associated with New York, making it a favorite among cheesecake aficionados.
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New York cheesecake's Jewish roots

Many contend that New York cheesecake is a uniquely Jewish creation, having been developed and popularized by Jewish restaurateurs in the 1930s and 1940s. Jewish culinary traditions have long included cheesecake—whether made with ricotta, cottage cheese, sour cream, or farmer's cheese—often served during Shavuot, a holiday that commemorates the giving of the Torah and the Ten Commandments during the Jewish exodus from Egypt. However, in 1928, Arnold Reuben, the inventor of the famous sandwich and owner of Reuben's restaurant, replaced the traditional cheeses with cream cheese, favoring the creamier texture of the resulting cake.

Leo Lindermann, also a German-Jewish immigrant like Reuben, played a significant role in popularizing cheesecake at his Times Square restaurant, Lindy's. His version featured a cookie-like crust and was infused with citrus flavors. Another well-known cheesecake purveyor was Junior's in Brooklyn, which served their cheesecake atop a thin layer of sponge cake and flavored it with vanilla.

Little agreement on the recipe

Aside from the inclusion of cream cheese, it can be challenging to pinpoint what sets New York cheesecake apart from other varieties. Some claim that New York cheesecake is characterized by its dense, rich, and heavy texture, which they attribute to the use of sour cream and heavy cream. Others argue that its density comes from a higher quantity of cream cheese, along with additional eggs and egg yolks compared to other cheesecakes. For instance, recipes from Lindy's or Junior's cheesecake do not include sour cream, nor do they feature a graham cracker crust or a thick fruit topping, despite some claims that these elements define a New York cheesecake.

These debates are not only common among New Yorkers but also resonate with cheesecake enthusiasts and critics alike. Some even question whether it can truly be classified as cake. Purists may also take issue with those who have ventured into the unconventional territory of blue cheese flavors. With all these discussions, it’s no surprise that New York is known as the city that never sleeps.

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