Chicago Vs New York-Style Cheesecake: Here's The Actual Difference
We've boggled over the question of whether cheesecake is pie or cake (spoiler: There's no single good answer) and come to the conclusion that, no matter how you classify it, cheesecake is delicious. One of the qualities we love most about cheesecake is its seemingly infinite variations. And, yet, one of the fundamental differences in cheesecake worth exploring doesn't have to do with toppings, but the style of cheesecake.
There are several unique spins on cheesecake, which vary by ingredients and preparation. In America, two foundational cheesecake variations are New York and Chicago-style cheesecakes. New York-style cheesecake is older, dating back to the 1930s, and involves a tangier cake due to the addition of sour cream in the mixture, as opposed to cheesecakes with more cream cheese. It usually, although not exclusively, has a crust composed of crushed graham crackers.
On the other hand, Chicago cheesecake, which was born in the late '70s, is distinguished by a shortbread crust and a hotter bake sans water bath, leading to a more "done" exterior with a soft, moist center. More cream cheese also makes a Chicago cheesecake denser. Turns out that Chicago isn't just known for its tavern-style pizza, but a style of cheesecake that challenges the dominance of New York's take, which is far and away the most common cheesecake in America.
Which cheesecake you favor depends on what you prize in a dessert
Evidence suggests that the first cheesecakes were eaten in ancient Greece, served during the first Olympic games and as the centerpiece dessert at weddings. Yet New York-style cheesecake was one of the first to replace actual cheese curds with silky, smooth cream cheese for a product that was airy, yet irresistibly rich. You can see its analogues in Italian cheesecakes, which may use ricotta or mascarpone cheese in their fillings. (Or you can try using cottage cheese, the unlikely ingredient swap favored by Alton Brown.)
On the other hand, a Chicago cheesecake with its brown crust puts one in mind of a Basque cheesecake that is blackened or burned by design to produce a delightful contrast between the caramelized exterior and the pillowy inside. Many cheesecakes are baked in a water bath to keep the heat of the oven from "setting" them too firmly, while the Chicago cheesecake forgoes that. It's perhaps a little more texturally interesting and novel than the cheesecake that many Americans have in their minds.
Today, a Chicago cheesecake may be eaten with chocolate chips or cinnamon, or even covered in a syrupy strawberry topping! If you are a cheesecake fan, you can't really err with either version. After all, there's never any such thing as too much cheesecake, so it's a pleasure to have choices.