North America:
United States
The United States has several different recipes for cheesecake and this usually depends on the region in which the cake was baked, as well as the cultural background of the person baking it.[18] These cheesecakes are typically baked before serving.
Usually, cheesecake is made from cream cheese, eggs, and egg yolks to add a richness and a smooth consistency. It is baked in a special 13 to 15 cm (5.1 to 5.9 in) tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add a drizzle of chocolate or strawberry sauce to the basic recipe.
A list of some variations of cheesecakes in the US is below:
New York–style cheesecake relies upon heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice-baked.
Chicago–style cheesecake is a baked cream-cheese version which is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread which is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.
Pennsylvania Dutch–style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese. It can be found in Amish, Mennonite, Ex-Amish, and German-American communities throughout southern Pennsylvania. It can also be found in Amish communities through the US, and sometimes in other countries with Amish communities such as Canada, Mexico, and Russia. This cheesecake is not very common outside these communities.
Philadelphia-style cheesecake is lighter in texture, yet richer in flavor than New York–style cheesecake. This cheesecake is rare. New York–style cheesecake is commonly eaten in Philadelphia, where this variant is from. However, it still can be found in specialty bakeries throughout the city.
Farmer cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and is often baked in a cake form, along with fresh fruit like a tart. This version is very similar to Central and Eastern European recipes that use Quark/Farmer's Cheese. Most communities that make this have a large number of people of Eastern or Central European descent.
Country-style cheesecake uses buttermilk to produce a firm texture while increasing acidity to extend shelf life. This can be found in some rural communities throughout the country. Outside of rural communities, this cheesecake is quite uncommon.
Cheesecakes represented as being "New York style" are the most common variety in the United States; the term has considerable prestige. However, increasing distance from New York City itself tends to decrease the accuracy of the label, with cheesecakes made further from the city decreasing in density and richness and increasingly over-sweetened by New York standards. The genuine article is most likely to be found at Jewish-run delicatessens in large urban areas and high-end restaurants that make a point of serving gourmet-quality food.
Savory cheesecakes are also made, often for an hors d'oeuvre or served with accompanying salads.
South America:
Argentina
In Argentina, cheesecake is usually served with strawberry or another berry marmalade on top.
Brazil
Brazilian-style cheesecake is made with cream cheese and condensed milk, with the addition of gelatin or ricotta cheese. Mulberry jam is a common choice for the top layer, as well as strawberry, raspberry, or guava (goiabada).
Colombia
Colombian cheesecake uses honey or panela and cuajada (curd) mixed with wheat or maize flour. Sometimes it is served with strawberry, blackberry, or uchuva jam; rarely it is served with boiled figs. It is a quite popular dessert in the central East Andes region.