Original Plain Cheesecake with Strawberry Compote

Mayor Richard M. Daley was always there for Eli’s

and the Schulman family during his 22-year tenure

as Mayor of Chicago. We made a giant cheesecake

for his first inauguration in 1989, and he was a part

of all the important events in The Eli’s Cheesecake

Company’s history—the dedication of the Eli M.

Schulman Playground at Seneca Park in 1990; the

opening of Eli’s Cheesecake World in 1996 (he

was instrumental in getting the land and financing

to build it in Chicago); and our 25th birthday at

the 2005 Taste of Chicago. Mayor Daley cared

deeply about Chicago’s family businesses. Our

success would not have been possible without his

leadership. We are very pleased that he’s a fan of

Eli’s cheesecake, and strawberry is his personal

favourite.

 

Makes One 9” Springform Pan Cheesecake - 12

Servings

 

For the Shortbread Crust:

• ¾ stick (85g) cold unsalted butter
• ¼ cup (35g) confectioners’ (icing) sugar
• ¼ teaspoon salt
• ⅛ teaspoon vanilla extract
• ¾ cup (105g) all-purpose (plain) flour

 

For the Strawberry Compote:

• 2 cups (14oz) (400g) whole strawberries
• ¼ cup (55g) granulated sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon

 

For the Original Plain Batter:

• 4 x 8oz packages (1kg) cream cheese, room
• temperature
• 1 cup (225g) granulated sugar
• ¼ cup cake purpose flour (35g plain flour + 1
• teaspoon cornflour)
• 2 large whole eggs, room temperature
• 1 large egg yolk, room temperature
• ¾ cup (170ml) sour cream, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

 

 

METHOD

1. Prepare the Shortbread Crust for a 9” springform

pan. In the bowl of a stand mixer fitted with

the paddle attachment, cream the butter and

confectioners’ sugar until the mixture is light and

fluffy.

 

2. Add the salt and vanilla and beat on low speed

until the mixture is fully incorporated.

 

3. Add the flour and beat on low speed until the

mixture is fully incorporated and the dough comes

together.

 

4. Shape the dough into a disc. Wrap in plastic and

refrigerate for 2 hours.

 

5. Preheat the oven to 350°F.

 

6. On a lightly floured surface, roll out the dough to

¼” thickness. Use the pan as a template and trim the

dough to fit the pan.

 

7. Grease the pan. Carefully lay the disc of dough

inside the pan and press down, fitting evenly. Using

a fork, dock the dough to ensure even baking.

 

8. Place the pan in the center of the oven, directly

on the middle shelf. Bake for 12 to 15 minutes, until

golden brown. Remove from the oven and set aside

to cool to room temperature, about 1 hour.

 

9. Prepare the Strawberry Compote. Macerate the

strawberries by placing them in a large mixing bowl

and sprinkling the sugar, lemon juice, and zest over

them.

 

10. Stir well, cover the bowl with plastic wrap, and

set aside at room temperature for 2 hours, until the

compote has taken on an intense red color and its

flavor is very sweet.

 

11. Prepare the Original Plain Batter. In the bowl

of a stand mixer fitted with the paddle attachment,

beat the cream cheese on medium speed for 2 to 3

minutes, until it is light and fluffy. Scrape down the

sides and bottom of the stand mixer bowl to prevent

lumps from forming.

 

12. In a separate medium mixing bowl, combine the

sugar, cake flour, and salt. Stir until well combined.

 

13. 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 1 to 2 minutes, until

the mixture is smooth and creamy.

 

14. Reduce the mixer speed to low. Slowly add first

the whole eggs and then the egg yolk to the bowl,

one at a time. After adding each, 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