Traditional Cheesecake or New York Cheesecake,

what’s the difference?

Traditional, Basque, New York, Vegan, No Bake – There are so many different types
of cheesecakes, each with their own unique set of ingredients and methods, but
what exactly makes them different?

Basque Cheesecake
Going against all the cardinal rules of baking, the intentional “burning” of your
cheesecake adds dimension and complexity to your bake. In fact, this burnt cheesecake
doesn’t taste “burnt” at all! It combines a beautiful combination of acidity, tang, and
sweetness from the cream cheese, coupled with rich caramel or browned butter flavour
notes from the blackened top. Other than the obvious char, Basque cheesecake also
differs in texture compared to a traditional or New York cheesecake, with a much lighter,
airy, souffle-like mouthfeel.

 Traditional Cheesecake

A traditional cheesecake is a lesson in simplicity. Made with just three simple

ingredients; cream cheese, sugar and eggs, it’s one of the more popular styles of
cheesecake. Not just limited to cream cheese, different countries and places have their
own spin on tradition, often using ricotta, mascarpone and quark. This cheesecake is
one of the easiest and best to play around with the flavours and have a little fun, much
like our Lemon Curd Meringue Cheesecake.