Go to the Article: Cheesecake: A Parametric Analysis
On further reflection, I think that I got my terms wrong since the description under the Classic New York Cheesecake recipe called it “fluffy”. I tend to think of NY style as dense and decadent (which I prefer) and Philly as smooth and giggly like pudding, but perhaps technically that means NY is fluffier.
The insights on the pans is a nice addition in this guide, thank you.
You got me excited to figure this one out. Going to try calling them again Monday when they open.
I hear you Carol. Our list at the beginning of this project was huge, it was really hard to narrow our list down to 7! If you have a link to a recipe that represents the Philly style well can you please share?
Cheesecakes are one of my favorite things. I once bought my Mom a cheesecake cook book for Christmas (such a good son!) and immediately asked her to make me one (win-win!).
Grew up eating Sara Lee's Classic Cheesecake, which I guess is a NY style, except it has a thin layer of something sour cream-like on top. Does anyone know how to make that topping? It was my favorite part.
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Where’s the Philly? I prefer that texture (that looks like bark when cut, as seen in scoops of ice cream).
