| The variety of New York style cheesecake | | | | makes the palate fairly dance. And as a side |
| recipes exists mainly in the slight variations in the | | | | benefit, the use of sour cream gives the |
| base ingredients of the recipes. Some may have | | | | cheesecake a bit more shelf life. The result of |
| a touch more cream, or a touch less. Some | | | | sour cream use is a very smooth, velvety |
| others may split between cream and Neufchatel | | | | texture with just a bit of resistance to the bite. It |
| cheese. I've even seen some that attempt to use | | | | is very much in keeping with the traditional New |
| ricotta cheese, although not with great success.If | | | | York style cheesecake recipes.Sweetened |
| you'd like to make some changes in the basic | | | | condensed milk: For those who like their |
| composition of your own New York style | | | | cheesecake sweet, and I mean really, really |
| cheesecake recipe, you're free to experiment. | | | | sweet, this is the route to follow. A cheesecake |
| However, bear in mind that you need to keep the | | | | made with sweetened condensed milk, such as |
| proper proportion of ingredients to keep the base | | | | Eagle brand or one of the many house brands, will |
| texture of the cake smooth, and to keep it from | | | | be the sweetest of all the New York style |
| collapsing into cheese soup.The main source of | | | | cheesecake recipes. In fact, it may well be too |
| difference in the recipes is in the "other" dairy | | | | sweet for some palates.Buttermilk: Yes, believe it |
| fats that go into the recipe. New York style | | | | or not, there are daring individuals who try to |
| cheesecake is actually rather forgiving, as long as | | | | make cheesecakes with buttermilk. The less said |
| you keep the ratios correct. Let's look at some | | | | about these poor fools the better.Sour cream is |
| three of the most popular dairy additions:Sour | | | | the traditional cheesecake addition, but feel free |
| cream: This is my own personal favorite | | | | to experiment!Andrew Krause is a Chef and |
| accompaniment for the cream cheese. The | | | | Pastry Chef for over 30 years, at present I am |
| tanginess of the sour cream mixed with the | | | | retired, I owned a Gourmet Bakery called The |
| smoothness of the cream cheese and the sugar | | | | Cheese Confectioner. |