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