Posts Tagged Cheesecake Festival

Eli’s Cheesecake of Chicago Celebrates National Cheesecake Day with debut of Birthday Cake Cheesecake in honor of Eli’s 35th Birthday plus…cheesecake give-a-ways all over town and a Cheesecake Festival!

Nothing says party like food on a stick so Eli’s Birthday Cake Cheesecake will be unveiled as an Eli’s Dipper: confetti cheesecake layered with old fashioned birthday cake, enrobed in milk chocolate, rolled in more confetti and served frozen on a stick!  The Eli’s Cheesecake mobile and slice mascot will make stops around Chicago giving away Dippers and other varieties of cheesecake.

Thursday, July 30 - Give-a-way  locations include: Eli Schulman Playground across from Water Tower Place, Jefferson Park, Pioneer Court, Eli’s Cafe at O’Hare Airport (term 1 between B8 and B9), and Eli’s Cheesecake World (6701 W. Forest Preserve Dr. Chicago). Follow us on Twitter @ElisCheesecake #ElisMobile for schedule.

Also on July 30, free standard shipping on all 9” Cheesecakes. Visit for details.

Thursday, July 30-Sunday, August 2 – Eli’s Cheesecake Festival:  Music, food, cheesecake hula hoop, eating and cake walk contests, family fun , a classic car show and Come As You Were costume contest.  Visit for schedule.

Our new Birthday Cake Dippers.

Our new Birthday Cake Dippers.

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Eli’s Pastry Chef Laurel Boger Previews Dessert Creations for the Eli’s Cheesecake Festival on NBC 5 Chicago

Eli’s Pastry Chef Laurel Boger Previews Eli’s Desserts for the NBC 5 Sunday Morning Show.


NBC 5 Chicago Anchor Zoraida Sambolin samples the Eli’s Cheesecake the she decorated on the NBC5 Sunday Morning News. Eli’s congratulates Zoraida on joining Dick Johnson on the NBC 5 News during the week.

Joining Zoraida are Eli’s Pastry Chef Laurel Boger, Eli’s Marc Schulman and NBC 5′s Kim Vatis and Pete Sack.


Cheesecake Festival

Eli Cheesecake and Cheesecake Festival

Recipe: Almost-Eli’s Original Cheesecake

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Chilling time: 8 hours or overnight
  • Yield: 12 slices
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 egg yolk
  • 6 tablespoons sour cream
  • 1/2 teaspoon vanilla
  • graham cracker or cookie crust for 9-inch spring form pan (recipe follows)

    Heat oven to 350 degrees. Beat cream cheese, sugar and
    flour in mixing bowl of an electric mixer until light and creamy. Add eggs and
    yolk, one at a time, scraping down sides of bowl until completely incorporated.
    Add sour cream and vanilla. Beat mixture, scraping down sides of bowl, until
    smooth. Pour mixture into prepared crust in un-greased 9-inch spring form pan;
    place on cookie sheet. Bake until cake is firm around edge and center barely
    jiggles when tapped, about 45 minutes. Refrigerate at least 8 hours or overnight
    to completely set up before serving.

    Graham Crust
  • 1 ½ cups graham meal
  • ½ cup brown sugar
  • ¾ cup melted butter
  • ½ tsp. cinnamon Mix all ingredients in medium bowl using your fingertips
    until mixture is well moistened.

    Chocolate Coating
  • 2 tbsp. Vegetable oil
  • 12 oz. Bittersweet chocolate, chopped Melt chocolate: Combine oil and
    chocolate pieces in microwave-safe bowl. Microwave on 50% power until chocolate
    is completely melted and smooth, stirring every 20 seconds, for about 4-5
    minutes (times may vary).

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