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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