Eli's Chicago-Style Cheesecake (copycat)

I'm a Midwest girl and one of my favorite Chicago eats is Eli's Cheesecake. I grew up on this cheesecake so it set my standard pretty high in terms of cheesecake expectations.

How do I describe Eli's Chicago-style cheesecake? It the simplest form, it's denser and richer than most types of cheesecakes. The taste is quite unique and I can't think of another type of cheesecake that can compare. Another thing that makes Eli's cheesecakes so unique is the shortbread crust! Cheesecake + shortbread = winning!

In the past couple of years, I have really grown an infatuation for cheesecake but nothing really hits the spot like Eli's. So, I set out on a pursuit for a homemade Eli's cheesecake recipe...and I did! I knew it had to be close to the real thing because one time, I looked on a box of Eli's cheesecake recipe and wrote down the ingredients. I was surprised to find sour cream to be in the recipe. When I came across this recipe from The Zen Kitchen, I saw sour cream listed as an ingredient. I actually found this recipe years ago but as odd as it seems, I was a little terrified that I would just be disappointed. That, and the fact that I had never made a cheesecake before. I decided to face my fears and try, and good thing that I did!

This recipe hit so close to home, no pun intended. While it was a lot of work, it was a complete success and most definitely worth the time. I made my own homemade sea salt caramel (recipe not included) and it was the perfect icing on the (cheese) cake!

Give this a try and you'll never want to eat any other cheesecake! You've been warned! To The Zen Kitchen, thank you for being brilliant!

Apple Cheesecake Cookie Bars

I am a big fan of making classics with a twist. I can't define what classic this recipe resembles because I feel it is a culmination of multiple desserts: oatmeal cookie, apple pie, and cheesecake. Regardless, the dessert is delicious so if you're looking to try something new or with a twist, look no further! This dessert as classified as a bar but requires more than your typical bar dessert. This recipe is essentially an oatmeal cookie with a sweetened cream cheese layer, an apple filling, topped with more oatmeal cookie. Irresistible sounding, I know!

You can choose to make your own oatmeal cookie batter and apple pie filling or to buy packaged or canned version. While I like a shortcut every once in awhile, I like to make as much as I can from scratch. I compromised in this recipe and only used canned apple pie filling, which I was skeptical to use - not as bad as I thought but would prefer to make my own. However, to make a dessert on a zip, I know I can count on this recipe!

Red Velvet Brownies

I’ve been dying to make this recipe for a while. It is hard to resist when I see recipe pop up on Pinterest a bazillion times and each time I see it, it looks better than the last. Also, how could I pass up the opportunity to make and consume a baked red velvet treat with cream cheese? You see what I mean?

Anyways, I learned a very important lesson while making these brownies. It’s a lesson I already know but like I said earlier, this recipe is simply irresistible! It is important to let the brownies cool before eating. Not only do you prevent burning of the fingers and tongue, you get the brownie taste and texture when it has cooled. While I didn’t burn myself as I cut a piece, I was disappointed with the end product. The brownies tasted like cake and it didn’t have the dense and slightly chewy texture that brownies are notorious for. However, the next day when the brownies were cooled, they had the perfect brownie texture and taste. This made me one happy gal. Okay, okay, I know. I need to learn to be patient.

My original intention was to make these brownies for a work function but I thought it was better suited for my own consumption…oops!

Strawberry Cheesecake Bars

With summer here, that can only mean one thing...strawberry season! Okay, strawberry season starts in the spring but summer is the time where we can eat strawberries all day, everyday. That's how things are in my house at least. I bought a four pound container of strawberries yesterday and intend to make ridiculous amounts of strawberry goodness. I started with strawberry cheesecake bars. I felt like doing something nice for my sister since she's done a lot for me lately. She is a huge fan of strawberries so this was the perfect dessert to make. If you thought I loved strawberries, you definitely haven't met my sister. She is a vicious strawberry devourer, no joke.

Back to the strawberry cheesecake bars, it starts with a standard graham cracker crust layered with a strawberry banana cream cheese filling and topped with a cinnamon streusel. The crunchy goodness from the streusel and graham cracker crust gives great texture to the bars and it makes these bars addictive. See the picture to the right? Need I say more?



I made a chocolate chip cookie cheesecake bar a few months back and this recipe was a play off of that. You're probably wondering where the post for that recipe is? Well, it was eaten so quickly, I didn't even have a chance to take a picture. No picture, no post. I know, sad day but it will be made again one day in the near future!

To give the bars an added layer of flavor, I chopped some additional strawberry pieces throughout the cheesecake batter so you know for sure it was a strawberry filling!

Pumpkin Oreo Cheesecake

I came across this recipe the other day and it just had a great appeal to it. While Oreos + cheesecake + pumpkin is a heavenly combination, the recipe also seemed simple to make. The original recipe used two Oreos per individual cheesecake but I did not have that many Oreos left at home…and I was too lazy to go to the store and pick some up. That would just leave more Oreos laying around for me to consume. I’m glad I had just enough Oreos because not only would the leftovers be stored in my pants, I think two Oreos would have overwhelmed the dessert. I wanted the pumpkin cheesecake to the be the focus of the dessert and to have the Oreo as a “crust” and an added layer of flavor that complemented the rest of the dessert. Additionally, the Oreos I had on hand were the holiday version, hence the red cream filling. I understand while these mini cheesecakes did not turn out to be cutest things ever, it sure tasted like the best things!

For those non-pumpkin eaters, this recipe has a pumpkin appeal. Even though you may not like pumpkin, it sounds more appealing in combination with cream cheese and Oreos. Since there are many other ingredients, the pumpkin flavor is not too overwhelming so it is a great introduction to the pumpkin flavor. The reason why I say this is because I use to be a non-pumpkin fan. I started being more receptive to the idea after I tried pumpkin cheesecake and I have not turned my back since! The recipe is rich, decadent, and more than sufficed my ever-persisting desire for cheesecake.

Japanese Cheesecake

I have been dying to make this recipe because it looked so moist, fluffy, and cheescake-like when I came across it on Chrstine's Recipe blog. I didn't have time to make it when I first found the recipe but I knew the wait would be worthwhile. So, what is a Japanese cheesecake and how does it differ from the standard cheesecake? Well, Japanese cheesecake is not as sweet, rich, and dense.  Also, the texture is light and airy. I would compare it to a cross between a souffle and a sponge cake. If I can give a few words of caution, don't be deceived by the "cheesecake" name because if you have a craving for cheesecake, this is not your cake. The recipe calls for cream cheese but the cream cheese flavor doesn't come through as strong as the typical cheesecake. However, if you are looking for a cake (especially an eggy, sponge-like cake), this recipe is for you! The texture is a unique one because it's light and spongy, while being really moist. This makes the cake practically melt in your mouth like cotton candy (just not as quickly).

Overall, the directions were easy to follow and I recommend this recipe to anyone who wants to try something different. Also, this recipe requires to fold in egg whites and I was quite proud of myself in successfully whipping egg whites and folding it into the batter. A few years ago, I did not touch recipes that required whipping eggs but I'm practically fearless now. Practicing this technique is the only way to get good at this so it is definitely not an understatement! So, if you are one of those fearful egg whippers, give this recipe a try if you are interested in trying Japanese cheesecake!

I baked this with the intention of tasting like a cheesecake but with more of a cake texture. Needless to say, I was not expecting the cake that actually came out of the oven; however, my family liked the cake so I guess this recipe was a win! As for myself? I got my cheesecake fix at lunch today!

 

Chocolate Fudge Cheesecake Bars

What did I do this St. Patty's Day? I spent it in Prescott, AZ. For those of you who are not from Arizona, Prescott is a small town approximately two hours away from Phoenix. It is funny how people construe desert with Arizona and while that is true, many neglect the fact that two hours north of Phoenix is nice and "normal" weather. Yes, there are trees, real grass, and anything but 100 degree weather. Granted, there is not much to do in this town but it is cute and has its own little unique wonders. I spent the day with my friend exploring the local businesses and seeing what it had to offer. We went to a delicious brewery for lunch and a homemade ice cream shop with over 20 flavors. Aside from the food, everyone was very welcoming and friendly. Look at what you see all around the town (see image to right). Talk about feeling welcomed!

Anyways, what does Prescott have to do with chocolate fudge cheesecake bars? Well, we stumbled upon a bookstore in downtown Prescott (on Gurley Street or somewhere very close). It was this adorable and little local bookstore where one can trade, sell, or buy books. Since it was so small, they try their best to organize the books but books were coming out the shelves, literally. I don't know how the store can squeeze anymore books into that confined space but I knew there had to be treasures in this chest! Upon finding the cookbooks, I intently searched for some sort of cake book but instead found a book titled 201 Chocolate Treats. Of course I couldn't resist picking it up! As I flipped through the pages, I wondered if there were some unique chocolate creations that I don't typically see in the cookbook. I thought there were enough recipes that intrigued my curiosity to sit down and really check out the recipes. So, I ended up supporting one of the local businesses (my new fad) and purchased the book. Let's see how my $4 investment faired...from the aroma of my kitchen as I bake, it's smellin' like a good investment!