New York vs. Chicago-style cheesecake: What’s the difference?

New York–style cheesecake’s typical pale exterior and ultra-dense texture come from a low and slow bake with a water bath.
The Washington Post

For creamy cheesecake with no cracks — or water bath — bake it low and slow

What makes a good cheesecake? Is it tall and fluffy, or dense and creamy? What’s the right balance of sweet and tangy? Can you make it without a water bath? Is it fast or foolproof? Does it really ...