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Eli’s Was Honored to Receive Two FABI Awards for New Products in 2020!

Eli’s was honored to receive two FABI Awards for new products in 2020! Awarded by the National Restaurant Association, the annual FABI Awards recognize excellence and innovation in food and beverage products.

And the honorees are…

Goat

ELI’S GOAT CHEESE CHEESECAKE

Tangy, rich, and not too sweet, this cheesecake is made with creamy goat cheese and cultured cream cheese, baked on a vanilla crumb crust and topped with goat cheese crumbles. It’s sweetened with honey produced by student beekeepers at the Chicago High School for Agricultural Sciences.

8″/14 Cut/42 oz./4 pack/Eli’s Code #480502

 

Cubies Strawberry

 ELI’S STRAWBERRY CHEESECAKE CUBIES

Tiny half-inch cubes of Eli’s rich and creamy cheesecake are baked on a graham crust and topped with real strawberry puree. Cubies make perfect mix-ins and dessert components, and are also great for snacking.

1/2 inch cubes/14 lb./Eli’s code #120303

Also available in Original Plain Cheesecake,  Eli’s Code#120302.

 

 

FOODSERVICE CUSTOMERS: To order, contact your Eli’s sales rep, call 800-999-8300 or email us at sales@elicheesecake.com.

For more information on the FABI Awards, visit:

https://www.nationalrestaurantshow.com/why-attend/special-exhibits-pavilions/food-and-beverage-innovation-awards

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Eli’s Original Plain Cheesecake

Created by Eli himself in his restaurant’s kitchen, it’s the real deal - the original Chicago-style cheesecake. It’s easier than you think to make Eli’s Original Plain Cheesecake at home: Make the shortbread cookie crust (our signature), mix the batter, bake, and chill.  For best results, be sure to follow each and every step (especially scraping down the sides of the bowl, and the slow cool-down in step 10) and you can enjoy Chicago’s favorite dessert in the comfort of your home.

 

Eli’s Original Plain Cheesecake

Servings: 8
Prep time: 15 minutes
Total time: 1 hour 30 minutes
Ingredients
For the shortbread crust:PlainCheesecakeIngredients
1 1/2 sticks (12 tablespoons)|168 grams cold, unsalted butter
1/2 cup|70 grams confectioners’ sugar
1/2 teaspoon kosher salt
1/4 teaspoon vanilla
1 1/2 cups|260 grams all-purpose flour

For the cheesecake:
4 (8-ounce|225 gram) packages cream cheese, room temperature
1 cup|232 grams granulated sugar
1/4 cup|40 grams cake flour
1/4 teaspoon kosher salt
2 large whole eggs, room temperature
1 large egg yolk, room temperature
3/4 cup|180 grams sour cream, room temperature
1 teaspoon vanilla extract

DirectionsPouringPowderedSugar
1. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until the mixture is light and fluffy.

2. Add the salt and vanilla and beat on low speed until mixture is fully incorporated. Add the flour and beat on low speed until the mixture is fully incorporated and the dough comes together. Shape the dough into 2 discs. Wrap in plastic and refrigerate for 2 hours.

3. Heat the oven to 350°F. Grease an 8 or 9-inch springform pan and set aside. On a lightly floured surface, roll out one ball of dough to a 1/4-inchDockingDoughForCrust thickness. Use the pan as a template and trim the dough the fit the pan. Carefully lay the disc of dough inside the pan and press down, fitting evenly. Using a fork, prick the dough to ensure even baking. Place the pan in the center of the oven, directly on the middle shelf. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and set aside to cool to room temperature, about 1 hour.

4. Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it’s light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.

5. In a separate medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined. Add the contents of the medium mixing bPouringBatterIntoCrustowl to the bowl of the stand mixer and beat on medium speed for 1 to 2 minutes, until the mixture is fully incorporated.

6.. Reduce the mixer speed to low. Slowly add first the whole eggs and then the egg yolk to the bowl, one at a time. After add each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.

7. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not over beaten.

8. Heat the oven to 375°F. Generously grease and flour the springform pan and pour the batter into it. Place the springform pan in the center of the oven, directly on the middle shelf. Bake for 15 minutes, then rotate the cake 180° to ensure even browning.

9. Bake for 15 minutes more, and again rotate the pan 180°. The cake should be starting to soufflé and should be light in color. Continue to bake for 10 minutes more, for a total of 40 minutes at 375°F.

10. Reduce the oven temperature to 250°F and leave the oven door slightly ajar. The cake should be golden brown and lightly souffléd on the sides. Leave the cake in the oven for 10 minutes more. (This step and the two that follow allow the cake to cool to room temperature gently, preventing cracking.) Give the cake a gentle shake; it is done if the center of the cake jiggles and the surface of the cake is slightly firm. Turn the oven off and open the oven door wide. Leave the cake in the oven for 10 minutes more. Remove from the oven and set aside to cool to room temperature, about 1 hour.

11. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before serving.

12. Transfer to the freezer for 2 to 3 hours before slicing.

13. Slice the cake with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately with fresh fruit or store in the freezer well wrapped for up to 3 months.

 

PlainUncut

 

 

 

Eli’s Valentine’s Day Desserts: Send it, Give it, Deco-date it!

Eli’s  Decor-Date kicks off a three day Valentine’s day celebration from Thursday, February 13th -Saturday, February 15th.

 

At Our Chicago bakery (6701 W. Forest Preserve Drive, Chicago):

I-love-you-berry-much-raspberry-heart-2020Kick off the weekend with Eli’s Decor-Date: Thursday night, February 13, from 6:00 PM – 8:00 PM, couples or foursomes are invited to decorate a 5″ I Love You Berry Much chocolate cheesecake with fresh raspberries, raspberry glaze and a dusting of powder sugar. This BYOB event will feature live music and a dessert tasting. $40 per couple, reservations required, visit or call 773-308-7000.

Friday, February 14th & Saturday, February 15: Eli’s has gone head over hearts by offering hand-dipped long stem chocolate strawberries and personalized Valentine’s Day cookies, decorated by one of Eli’s pastry chefs right before your eyes, 11:00 AM – 3:00 PM. Also check out a slew of themed desserts including I Heart Cheesecake, a delicious white chocolate cheesecake topped with whole raspberries, heart shaped cookies, decorated marshmallow crispy bars, and Eli’s fabulous new Makin’ Whoopie cake. Prices range from $1.25-$15.95.

 

Online at shop.elicheesecake.com:

Nothing says “I love you” like sending your Valentine the ultimate box of chocolates: Miniature Belgian Chocolate heart-shaped cheesecakes made with deep, rich Belgian chocolate, topped with a crunchy layer of chocolate and hazelnuts, dusted witI Heart Cheesecakeh imported cocoa. Box of 12, $40.95. Eli’s Valentine’s Day Dippers are a riff on Eli’s Holiday Dippers, which were featured on Oprah’s Favorite Things Holiday list 2018. They’re frozen Eli’s Original Plain Cheesecake on a stick dipped in rich chocolate, hand-decorated with pink and red nonpareils, edible pearls, and a red chocolate drizzle. Box of 5. $39.95 plus shipping. Or our new I Heart Cheesecake, a rich white chocolate cheesecake topped with whole raspberries. $40.95 plus shipping.

Order Deadlines:

Standard Shipping: Order by February 12, 11am CT

Expedited Shipping: Order by February 13, 11am CT

(Order will be delivered by 7pm on Valentine’s Day)

Or call 773.308.7000 for local delivery in Chicago, city and suburbs

 

 

Goodbye to Hamilton in Chicago!

We were honored to create a giant cheesecake for Hamilton‘s closing night party at the Wit Hotel in Chicago on January 5th.  Special thanks to Mayor Lightfoot (whose inauguration we celebrated in May with a giant cheesecake slice), producer Jeffrey Sellers, and star Miguel Cervantes (Alexander Hamilton).

If you were lucky enough to experience Hamilton in Chicago, you might’ve tried our “Revolutionary Pyes.” Inspired by 18th century desserts, we created a special box of miniature apple and cherry “pyes” (the proper spelling for the 1700s) that were exclusively available at the concession stands during intermissions.

Best of luck to the cast and crew, and thank you for an amazing run!

 

 

Let Eli’s Do Your Holiday Baking…from hosting to gift giving, we’ve got you covered

Eli’s Cheesecake has quite a lineup of holiday desserts…from festive classics like Hot Chocolate and Peppermint to the new Basque, Goat Cheese and Bouncy cheesecakes.

HolidayDippers_NO_OPRAHWe’ve even transformed Eli’s ever popular Cheesecake Dippers (frozen cheesecake dipped in chocolate, on a stick) into festive treats, by hand-decorating them with either green-tinted chocolate and white nonpareils mimicking Christmas trees in the snow, or with a blue colored chocolate drizzle and white nonpareils, perfect for Hanukkah. Box of 7, $39.95 plus shipping.  And for the perfect dinner party gift, try a box of Eli’s Cheesecake Cuties: Chocolate-enrobed bite sized squares of Original Plain Cheesecake…our spin on a box of candy.  Box of 12, $29.95 plus shipping.

 

 

BasqueBasque, Goat Cheese and Bouncy are all riffs on Eli’s Original Plain Cheesecake, made with just a handful of natural ingredients, like Cultured cream cheese, heavy cream, eggs, sugar, butter, flour and Madagascar vanilla.

Basque Cheesecake, with its perfectly imperfect appearance, was inspired by the beloved dessert from Spain.  Even more caramelization creates a beautifully burnished look with such a luxurious texture, we’re calling it Eli’s Spanish cousin! $35.95 plus shipping.

 

 

Bouncy  Bouncy Cheesecake was inspired by the light and fluffy cheesecake of Japan, Eli’s rich cream cheese batter is whipped to a chiffon-like consistency and baked in a very hot oven achieving a soufflé like texture and golden crust. This light as air cheesecake is known for its jiggle when it comes out of the oven. $35.95 plus shipping.

 

 

 

GoatGoat Cheese Cheesecake is a tangy, rich, and not too sweet cheesecake is made with creamy goat cheese and cultured cream cheese, baked on a vanilla crumb crust and topped with goat cheese crumbles. It’s sweetened with honey produced by student bee keepers at the Chicago High School for Agricultural Sciences. $39.95 plus shipping.

 

 

VeganCutiesFor a healthier take on holiday desserts, try vegan or gluten-free cheesecakes. Eli’s has created two delicious Vegan Dairy-Free Cheesecakes: Belgian Chocolate and Lemon Raspberry. Yes, it’s an oxymoron, but we’ve created a dessert so rich and creamy, we couldn’t resist calling it cheesecake!  Available as a Cutie (1”x 1” squares), Box of 12, $29.95 plus shipping. Belgian Chocolate also available as a 7″ cake ($31.95). “Eli’s is famous for having the best tofu-based vegan cheesecake in the country…” – Goop, Gwyneth Paltrow’s Lifestyle Blog.  For GF options, choose Hot Chocolate and Salted Caramel cheesecakes, made with gluten-free ingredients.

 

Bestofelis2019Want to feed a crowd?  Eli’s holiday towers are the answer: Some examples are Give Thanks Buffet Tower: 9in Pumpkin Pie Cheesecake, 12 Mini Apple Pies, and 12 Pecan Bar Bites, serves 35 or our Candy Cane Lane Tower: 8in Candy Cane Cheesecake, 7 Holiday Dippers, and 12 bite-sized brownie, serves 32. And for the undecided, Eli’s Samplers with three or four slices of three kinds of cheesecake in one cake.

 

 

MacaroonsChocolateNon-cheesecake holiday treats include Macaroons hand dipped in chocolate, Old Fashioned Chocolate Cake, triple layer Carrot Cake and gluten-free Double Marshmallow Crispy Bars.

 

 

 

 

Order Deadlines:

Christmas & Hanukkah: Order by 11am CT on December 19 for standard delivery, or 11am CT on December 20 for Saturday delivery (extra charge applies)

New Year’s Eve:  Order by 11am CT on December 26 for standard delivery, or 11am CT on December 27 for overnight delivery (extra charge applies)

 

Visit https://shop.elicheesecake.com/  or call 800-ELI-CAKE.

Eli’s Celebrates James Beard Eats Week, April 26 – May 6, 2019

CoconutCakeWe’re proud to participate in James Beard Eats Week: 11 days of dining, celebrating James Beard and his great cooking legacy. Guests can enjoy a delicious James Beard inspired lunch from  April 26 – May 6, 2019, (Monday- Friday only) from 11am to 2pm

“As a bakery, we focused on dessert first and were happy to discover that James Beard’s favorite cake was a coconut layer, one of our family favorites as well.” said Marc Schulman, president of Eli’s Cheesecake.  “I have never forgotten my early birthday cakes. Blessed with an insatiable taste for coconut, I always wanted a cake piled high with it.” James Beard, James Beard’s American Cookery.   Eli’s Coconut Cake would surely have been coconutty enough for the great chef.  Eli’s confection is comprised of five layers of coconut cake, frosted with coconut buttercream, and covered with toasted coconut. ($4.50 per slice)

TamalesTwo main courses, Tostadas De Piccadillo: Tostadas with picadillo (ground beef), pickled red onion, watercress, crema, and salsa verde ($7.95) and Homemade Chicken Tamales with Romesco Sauce ($2.50), both inspired by Nopalito: A Mexican Kitchen (2018 James Beard Foundation Cookbook Award Winner) will also be offered.

“Having the City of Chicago, along with Choose Chicago and the Illinois Restaurant Association host The James Beard Foundation for its 29th Annual James Beard Awards is a huge vote of confidence recognizing Chicago as a culinary center.” added Schulman.

Only available April 26-May 6, Monday-Friday, 11am-2pm at Eli’s Cheesecake Cafe, 6701 W. Forest Preserve Drive in Chicago. Please call 773-205-3800 for more information, or for reservations.

Toatadas

 

 

 

 

Pi Day has Infinite Possibilities at Eli’s: Pies and Pie Fights!

Mini Cherry Pie

Eli’s Mini Pie

3.14 will be a Pietastic Day at Eli’s Cheesecake with mini pies, ice cream a la pie and Pookies…a new creation that’s part pie, part cookie! We’ll also be screening famous television and movie pie fights in our cafe.

Ice Cream ala Pie

Eli’s Ice Cream ala Pie

Eli’s has baked up mini fruit pies, Apple or Cherry, to be served as individual treats, or on top of a scoop of vanilla ice cream (the opposite of pie a la mode).


And be among the first to try Eli’s new Pookies.…a delicious all butter cookie dough topped with housemade apple or strawberry pie filling.

 

Pookie

Eli’s Pookies


Eli’s Pi Day Flight includes three mini pies (Apple, Strawberry, and Blueberry) served warm, with ice cream, housemade sauces and accoutrements. Dine-in only.


Eli’s Pi day specials will be served at Eli’s Cafe, located at 6701 W. Forest Preserve Drive on Thursday, March 14 from 8:00 AM to 6:00 PM, and are available for local delivery (Chicago and suburbs).

Shipping deadline for mail order mini pies is Tuesday, March 12 for second day and Wednesday, March 13 for overnight delivery.

 

Mini Pies, Apple or Cherry: $.75 each, 3 for $2. Ala mode, $1.50. Mini Pi Flight, $3.14.
Pookies, Apple or Strawberry: $2.75

The Eatin’ o’ the Cheesecake with St. Paddy’s Day Desserts from Eli’s

It’s one of our favorite holidays of the year! Celebrate St. Paddy’s Day in style with our cheesecake and beverage pairings this holiday season:

 

IrishMintStPats2019In Chicago, we dye our river green…at Eli’s, we turn our cheesecake green! Irish Mint Cheesecake is a fan-favorite that we only make for the season. Minty green cheesecake studded with chocolate chips and topped with chocolate ganache.

For the coolest presentation around, use Irish Mint Cheesecake as a fun freakshake ingredient and garnish. What’s a freakshake? It’s a milkshake decorated with the craziest, most over-the-top garnishes imaginable.

In a blender, mix 1 slice frozen Irish Cream Cheesecake, 1 cup milk, and two large scoops of ice cream (vanilla or mint) until smooth. Dip the rim of a glass in melted chocolate and roll in green sprinkles. For the garnish, add to a wooden skewer: marshmallows, a fudge brownie, and kiwi chunks, topped off with a whole slice of Irish Mint Cheesecake.

 

 

 

 

Creamy smooth Irish Cream CheesecakeIrish Cream Cheesecake is baked in a dark chocolate crust and layered with chocolate ganache for the ultimate flavor contrast.

Jennie C., our resident mixologist, recommends enjoying a slice with a quick and simple cocktail: Add to a glass mug a shot of Irish Cream liqueur, 2 shots of brewed coffee, and fill the rest of the glass with milk.

 

 

 

 

 

 

 

Screen Shot 2019-01-25 at 11.20.48 AMMeet the 2019 Chicago’s St. Patrick’s Day Queen Madeline Mitchell and her court at Eli’s! Enjoy free dessert and beverages. Friday, March 8, 2019. 6701 W. Forest Preserve Drive, Chicago.

Eli’s Gift Ideas for Your Galentine, Valentine and Everyone in Between!

Elis-Valentines-Day-Gift-Guide-2019Gifts for her, for him, for the little ones, or your favorite foodie…Eli’s has something for everyone this Valentine’s Day! Check out our Valentine’s Day Gift Guide for ideas and inspiration for your loved ones this year.

 

 

 

 

Cuties-19Outfit your little Valentine in style with an Eli’s apron and chef hat. It’ll help protect their clothes when they create their own edible valentines with our DIY Valentine’s Day Cuties Kit!

 

 

 

 

 

 

 

HazeCrispChocolate lovers will adore the Chocolate Hazelnut Crisp Cheesecake. It’s made with our chocolate hazelnut spread, folded into rich dark chocolate cheesecake, topped with more chocolate hazelnut spread and crunchy chocolate confections.  Or give them more than one flavor to choose from, all in one cake! Eli’s Chocolate Lover’s Sampler Cheesecake has several slices each of our Candy Bar made with Heath® Toffee Bars, Chocolate Chip and dreamy Chocolate Caramel Pecan Cheesecakes.

 

 

Mini Hearts 2019Pamper your best gal pal with Mini Heart-shaped Cheesecakes! These tiny treats are handmade and hand-decorated. She’ll get 12 hearts, 4 each of 3 different flavors: Raspberry Cheesecake with a housemade raspberry gelee center and white chocolate drizzle, Belgian Chocolate Cheesecake with a chocolate ganache center and a bittersweet chocolate drizzle, and Red Velvet Cheesecake sprinkled with red velvet cake crumbs and a white chocolate drizzle.

 

 

 

Our Valentine’s Day Gift Guide has more sweet ideas for your sweeties. Order deadlines:

Standard Shipping: Order by February 12th at 11am CST

Expedited Shipping: Order by February 13th at 11am CST

Celebrate Chicago Restaurant Week with an Eli’s Cheesecake Flight and Housemade Lunch

Antonio Matzo ball soup 2016

 

We’re more than just great cheesecake! Our chefs at Eli’s Bakery Cafe have created a mouth-watering menu for Chicago Restaurant Week, available through February 7th. Lunch is served Monday – Friday, 11am – 2pm; call 773.205.3800 for reservations. It’s a great value that includes a four-course lunch with a cheesecake flight for dessert; taste three different flavors of Chicago’s favorite dessert! It also includes a whole 9″ cheesecake or an Eli’s Cheesecake Cookbook to take home.

 

 

 

Eli’s Bakery Cafe Restaurant Week Menu:

Cream of Potato Soup With Leeks and Truffle Oil

Eli’s Smoked BBQ Brisket Sandwich with Caramelized Onions and Mushrooms on Ciabatta

Warm Winter Salad with Butternut Squash, Red Onion, Parsnip and Spinach and Honey Mustard Dressing

Eli’s Cheesecake Flight: A tasting of three different Eli’s Cheesecake flavors

Plus Your Choice of The Eli’s Cheesecake Cookbook OR a 9” Original Plain Cheesecake (serves 14) to take home!

$24 plus tax

Eli’s Bakery Cafe, 6701 W. Forest Preserve Drive, Chicago