Have You Ever Wondered Why The New York Cheesecake Is Called That?

A crumbly base and a creamy filling. A dessert that has crossed borders and reinterpretations, but which in its New York variant, the most iconic and recognisable, is cooked, has a slightly golden surface and a texture that melts in the mouth. Its name, so direct and unambiguous, leaves no room for doubt about its origin. But what really made this cheesecake a symbol of the Big Apple? And most importantly, why New York? Like many New Yorkers, Eric Kim writes in the New York Times, cheesecake also originates from the opposite side of the world: German immigrants brought käsekuchen to the United States, a classic cheese cake, prepared with ricotta and a crust of pasta; a poor recipe rooted in European tradition and Jewish communities.

On the other hand, soft cheese was local, which during the mid-19th century was, in a certain sense, rewriting its history. Legend has it that in 1872 a milkman from Chester, New York, William A. Lawrence, mistakenly created a richer and softer version of French Neufchâtel cheese. He decided to call it 'cream cheese' and, in an attempt to give it a more refined image, linked it to the name of a city that at the time was synonymous with quality dairy products: Philadelphia. The paradox is that, despite the name, the production has always remained in the State of New York. In the 1930s, as Jewish delicacies spread to the city, bakers began experimenting with cream cheese, using it instead of ricotta. The result led to a smoother, more velvety cheesecake, with an enveloping and rich texture. The New York version was born.

It wasn't just the cheese that made the difference. The dough became simpler, the cooking method more refined. Instead of the crust of dough, the base of crumbled Graham crackers and butter spread, while the slow and delicate cooking guaranteed a slightly golden surface and a perfect texture. Every baker had their own secret recipe, but New York cheesecake was taking shape, consolidating its place among the great classics of American pastry. New York is the city where the myth of cheesecake lives on, thanks to historic pastry shops that still bake impeccable versions of the dessert today. Here are the addresses not to be missed for an authentic taste.

Eileen's Special Cheesecake

Since 1975, Eileen Avezzano, and then her daughters, have made this small pastry a reference point for cheesecake lovers. The secret? A classic Graham cracker base and an ultra-soft filling, available in more than 20 flavours, including cherry, salted caramel and cookies & cream.

Junior's Restaurant & Bakery

If there is one cheesecake that has made history, it's Junior's. The recipe was perfected in the 1950s by founder Harry Rosen, after months of tasting all over the city. The peculiarity? A thin layer of sponge cake under the filling, for a unique textural contrast.

Ferrara Bakery

Since 1892, Ferrara Bakery has been a true institution in the heart of Little Italy. Here, cheesecake is pure tradition: a smooth, buttery, and perfectly balanced slice, often garnished with fresh strawberries. The right address for those looking for authenticity.

Serge's Delicatessen & Diner

The most old-school version of New York cheesecake: very tall, massive, with a thick and slightly sour filling. One slice is enough and is left for two, but once tasted it is impossible to stop.

This article originally appeared on ELLE Italia.