<P> Usually, cheesecake is made from cream cheese, eggs, and egg yolks to add a richness and a smooth consistency . It is baked in a special 13 to 15 cm (5.1 to 5.9 in) tall springform pan in many restaurants . Some recipes use cottage cheese and lemon for distinct texture and flavor or add a drizzle of chocolate or strawberry sauce to the basic recipe . A list of some variations of cheesecakes in the US is below: </P> <Ul> <Li> New York--style cheesecake relies upon heavy cream or sour cream . The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency . Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made . However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked . It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice - baked . </Li> <Li> Chicago--style cheesecake is a baked cream - cheese version which is firm on the outside with a soft and creamy texture on the inside . These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture . The crust used with this style of cheesecake is most commonly made from shortbread which is crushed and mixed with sugar and butter . Some frozen cheesecakes are Chicago - style . </Li> <Li> Pennsylvania Dutch--style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese . It can be found in Amish, Mennonite, Ex-Amish, and German - American communities throughout southern Pennsylvania . It can also be found in Amish communities through the US, and sometimes in other countries with Amish communities such as Canada, Mexico, and Russia . This cheesecake is not very common outside of these communities . </Li> <Li> Philadelphia - style cheesecake is lighter in texture, yet richer in flavor than New York--style cheesecake . This cheesecake is rare . New York--style cheesecake is commonly eaten in Philadelphia, where this variant is from . However, it still can be found in specialty bakeries throughout the city . </Li> <Li> Farmer cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and is often baked in a cake form, along with fresh fruit like a tart . This version is very similar to Central and Eastern European recipes that use Quark / Farmer's Cheese . Most communities that make this have a large number of people of Eastern or Central European descent . </Li> <Li> Country - style cheesecake uses buttermilk to produce a firm texture while increasing acidity to extend shelf life . This can be found is some rural communities throughout the country . Outside of rural communities, this cheesecake is quite uncommon . </Li> </Ul> <Li> New York--style cheesecake relies upon heavy cream or sour cream . The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency . Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made . However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked . It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice - baked . </Li> <Li> Chicago--style cheesecake is a baked cream - cheese version which is firm on the outside with a soft and creamy texture on the inside . These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture . The crust used with this style of cheesecake is most commonly made from shortbread which is crushed and mixed with sugar and butter . Some frozen cheesecakes are Chicago - style . </Li>

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