Which U.S. cheesecake style is firm outside and soft inside?

Chicago-style cheesecake is the U.S. cheesecake style that is firm outside and soft inside.

Unlike the famously dense New York style, Chicago-style cheesecake is typically baked in a greased cake pan and has a relatively fluffy texture. Its defining contrast is a set outer layer surrounding a softer, creamy center. A shortbread crust mixed with sugar and butter is the usual base, although recipes vary.

The style belongs to the broader American tradition of regional cheesecakes, which developed around different cheese bases, baking methods, and crusts. Cream cheese became especially important after its commercial development in the United States in the late 19th century. Chicago-style versions are sometimes sold frozen, too.

A common mix-up is confusing the soft center with Japanese cheesecake. Japanese versions are characteristically airy, wobbly, and soufflé-like, while Chicago-style cheesecake is still a baked cream-cheese dessert with a firmer exterior. Basque cheesecake also has a creamy middle, but its signature is a deeply caramelized surface rather than the Chicago style’s fluffy structure.