What is the difference between original cheesecake and New York style cheesecake?

Question

We had cheesecake at work and we asked which kind it was, yet none of us knew the difference between the two.

Answer 1

New York is the heavier cheesecake that Lindy's made famous in New York City in  the mid 1930's. Few people ever left the city without having a piece of it. The original cheesecake is what one will buy in a bakery. It is lighter, doesn't seem as creamy. Either is my favorite dessert.

Answer 2

New York Style Cheese Cake Ingredients (Usually thicker)

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

Filling:

5 packages (each 8 ounces/250 g) cream cheese, softened

1-1/4 cups granulated sugar

3 Tbsp all-purpose flour

1-1/2 tsp lemon zest

1-1/2 tsp orange zest

5 eggs

2 egg yolks

1 tsp vanilla

1/4 cup whipping (35%) cream

Instructions

Preheat oven to 500 degrees F. /260 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, un-greased, or spring form pan with 3-inch sides, greased.

Crust:

In a large bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling:

In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and orange zest. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream. Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees F. (260 degrees C.), reduce heat to 200 degrees F. (100 degrees C.). Bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Basic or Original Cheesecake (not as thick usually)

INGREDIENTS

1 cup graham cracker crumbs

3 tablespoons brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

5 tablespoons butter, melted

  

3 (8 ounce) packages cream cheese

1 cup white sugar

1 cup sour cream

1 cup heavy cream

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 eggs

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes.

Remove from oven and allow cooling.

In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.

Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.