Cheesecake is a beloved dessert with many different regional styles in the United States. Two of the most well-known styles are New York and Philadelphia. While there are some similarities between the two, there are also key differences that distinguish each style.
Origins
New York style cheesecake is believed to have originated in the early 1900s at dairy farms in upstate New York. Farmers looking to use excess cream cheese created the dessert. Arnold Reuben, the owner of Reuben’s Restaurant in New York City, then popularized the dessert by serving a version in his restaurant. Philadelphia style cheesecake has origins dating back to the colonial era. European immigrants brought recipes for the dessert over to America. Philadelphia style became associated with the city over time as local dairy farms produced the rich cream cheese needed for the cheesecakes.
Ingredients
While both styles use cream cheese as the main ingredient, the types of cream cheese tend to differ. New York style cheesecake relies on a blend of cream cheese and sour cream or heavy cream, which gives it a lighter, fluffier texture. Philadelphia style cheesecake uses regular full-fat cream cheese or Neufchatel cheese. The use of just cream cheese creates a denser cheesecake. The recipes also differ in their sugar, with New York using granulated sugar and Philadelphia using powdered sugar. Philadelphia style tends to have more egg yolks while New York style has more egg whites or whole eggs.
Texture
The textures of the two cheesecakes are noticeably different:
| New York Style | Philadelphia Style |
|---|---|
| Light, airy, and fluffy | Dense and rich |
New York style gets its signature light texture from extra egg whites. The whipped egg whites are folded into the batter, creating a cheesecake that is soft and almost mousse-like. Philadelphia style’s richness comes from more egg yolks and the purity of cream cheese. It has a smooth, ultra creamy texture.
Serving Style
In terms of presentation, New York style cheesecake is baked in a springform pan, often with a sour cream topping. The crust tends to be made from graham cracker crumbs. Philadelphia style cheesecake is served unadorned, without fruit or chocolate toppings. It is baked in a regular cake pan, so it does not have the distinctive tall sides of New York cheesecake. The crust is often made from crushed ginger snap cookies, giving it a gingersnap flavor.
Flavor
While both styles spotlight cream cheese, New York style typically has a tangier, more prominent cream cheese flavor from the addition of sour cream or heavy cream. Philadelphia style allows the pure cream cheese flavor to take center stage without interference from other ingredients. New York style also tends to be slightly sweeter from the extra granulated sugar. Philadelphia style gets sweetness from the powdered sugar in the recipe.
Popularity
Both styles are beloved across America, but New York style cheesecake has become the more widely recognized version. It is readily available in grocery store freezer sections and bakery cases across the country. Philadelphia style cheesecake remains most popular in the Pennsylvania and Mid-Atlantic region. However, both styles have devotees who believe their preferred version is the best way to enjoy this classic dessert.
Conclusion
While New York and Philadelphia style cheesecakes start from a similar base of cream cheese, eggs, and sugar, they result in desserts with distinct textures, flavors, and visual appearances. New York style’s light and fluffy texture pairs tangy cream cheese flavor with a touch of sweetness. Philadelphia style is the pure essence of cream cheese in a dense, rich cake. Cheesecake lovers can delight in both regional specialties for different but equally enjoyable cheesecake experiences.