<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 amount 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>

Difference between ny style cheesecake and regular cheesecake