Eli's® Cheese Cake Recipe
Chicago’s Most Famous Dessert! Drizzled with chocolate sauce
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Ingredients
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Crust
Cheese Cake Filling
Chocolate Sauce
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Pack the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a measuring cup to help pack it tightly.
- 3
Preheat Oven
Preheat your oven to 325°F (163°C).
Cheese Cake Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 5
Add Other Ingredients
Add the sour cream, vanilla extract, and flour, mixing until just combined. Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
- 6
Pour Filling into Crust
Pour the cream cheese filling into the prepared crust, smoothing the top with a spatula.
- 7
Bake
Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 8
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight.
Chocolate Sauce Preparation
- 9
Make the Chocolate Sauce
In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth.
- 10
Serve
Drizzle the warm chocolate sauce over slices of the chilled cheesecake before serving.