In article ,
Siobhan Perricone wrote:

On Thu, 20 Nov 2003 06:07:54 -0500, Vicki Beausoleil
wrote:


A NY style cheesecakes has its particular texture because of added
flour.

I've never seen a NY style cheesecake recipe that adds flour to the batter
at all. Not saying they don't exist, just that I don't think that's
authentic. The recipe I've posted here before is from the Marx Brothers
Deli in NYC. No flour. *shrug* YMMV.

I've always viewed the difference between NY style cheesecake and non-NY
style as being that the NY style has more cream cheese and is baked,
making it heavier; the other has gelatin, and is lighter in texture.
But, no, I've never seen a recipe with flour. I can imagine that someone
might have made one, in an effort to defat the recipe; 4 8 oz bricks of
full-fat cream cheese is a *lot*.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball