Eli's Cheesecake releases new cookbook
CHICAGO (WLS) -- A Chicago institution has a new cookbook just in time for the holiday season. In celebration of Eli's Cheesecake's 35th anniversary, this intimate collection of recipes, stories, and snapshots brings the history behind the legendary Eli Schulman and his iconic Chicago-style cheesecake to life.
The Eli's Cheesecake Cookbook is now available at bookstores everywhere. Recipes include favorites like the Belgian Chocolate Cheesecake, Baked Apple Cheesecake with Toasted Oat Streusel, and many, many more.
Maureen Schulman and Chef Laurel Boger, from The Eli's Cheesecake Company, visited ABC7 to give us a taste from some of the recipes you can try at home.
LINKS:
https://www.facebook.com/elischeesecake/
Twitter: @ElisCheesecake
Instagram: @ElisCheesecake
RECIPES:
Eggnog
Yield: 8 individual (3-inch) cheesecakes / 1 (9-inch) springform cheesecake / 12 servings
Ingredients:
3 (8-oz.) packages cream cheese, room temperature
1 cup granulated sugar
1/4 cup cake flour
1 teaspoon ground nutmeg
4 large egg yolks, room temperature
1 cup eggnog, divided, room temperature
1/2 teaspoon vanilla extract
2 tablespoons dark rum (optional)
Preparation:
1. Nutmeg. Stir until well combined.
2. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
3. Reduce the mixer speed to low. Slowly add the egg yolks to the bowl, one at a time. After adding each yolk, 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.
4. Add 1/2 the eggnog and the vanilla to the bowl of the stand mixer and beat on low speed until the mixture is smooth. Scrape down the sides and bottom of the bowl and add the rum, if using, and the remaining eggnog. Beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
Eggnog Brle Cheesecake with Graham Crumb Crust
Yield: 8 individual (3-inch) springform cheesecake pans / 8 servings
Ingredients:
For the Eggnog Batter:
3 (8-oz.) packages cream cheese, room temperature
1 cup + 8 tablespoons granulated sugar, divided
1/4 cup cake flour
1 teaspoon ground nutmeg
4 large egg yolks, room temperature
1 cup eggnog, divided, room temperature
1/2 teaspoon vanilla extract
2 tablespoons dark rum (optional)
Preparation:
1. Smooth down the batter until it is level in each pan.
2. Place the filled springform pans in the center of the oven. Bake for 20 to 25 minutes, until the cakes start to souffl. Give the cakes a gentle shake. The baking time is complete if the center of the cakes jiggle slightly. Remove from the oven and set aside to cool to room temperature, about 1 hour.
3. Refrigerate for at least 1 hour before removing the cakes from the pans.
4. Loosen the cheesecake from the springform pans by sliding an offset spatula around the inside ring. Remove the springform pans from the cakes. Refrigerate 8 hours or overnight. Just before serving, place cheesecakes on a metal surface. Sprinkle the top of each with the remaining tablespoons of granulated sugar and torch until caramelized.
Graham Crumb
Yield: 2 (8- or 9-inch) bottom crusts, 4 (6-inch) bottom crusts, 1 (9-inch) fluted tart crust with crust up the sides, 10 individual (3-inch) bottom crusts
Ingredients:
2 cups (16 oz.) finely ground graham cracker crumbs
1/4 cup light brown sugar, firmly packed
1/4 cup unsalted butter, melted
1 large egg white
Preparation:
1. Mix until it is well combined.
2. Grease the pan(s). Press the mixture into the bottom of the pan(s).
3. To set the crust, place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 8 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
VARIATIONS
Cinnamon Graham Crumb: Add 1/2 teaspoon ground cinnamon during step 2.
Nutmeg Graham Crumb: Add 1 teaspoon ground nutmeg during step 2.
