Original Plain Cheesecake with Strawberry Compote
YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS
Marc and Mayor Daley at the inauguration.
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 favorite.
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FOR THE SHORTBREAD CRUST:
1½ sticks (12 tablespoons) cold unsalted butter
½ cup confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1½ cups all-purpose flour
FOR THE STRAWBERRY COMPOTE:
2 cups (14 ounces) whole strawberries
¼ cup granulated sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
FOR THE ORIGINAL PLAIN BATTER:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¼ cup cake flour
2 large whole eggs, room temperature
1 large egg yolk, room temperature
¾ cup sour cream, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
1. Prepare the Shortbread Crust (see recipe on p. 110) in a 9-inch springform pan. Follow the recipe as directed.
2. Prepare the Strawberry Compote (see recipe on p. 127). Follow the recipe as directed and store in the refrigerator.
3. Prepare the Original Plain batter (see recipe on p. 78). Follow the recipe as directed.
4. Preheat the oven to 375°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Original Plain batter.
5. Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 15 minutes, then rotate the cake 180 degrees to ensure even browning. (All ovens bake differently, so be alert for hot spots in your own oven.)
6. Bake for 15 minutes more, and again rotate the cake 180 degrees. The cake should be starting to soufflé and should be light in color. Continue to bake for 10 minutes more, for a total of 40 minutes at 375°F.
7. Reduce the oven temperature to 250°F and leave the oven door slightly ajar. The cake should be golden brown and lightly souffléd on the sides. Leave the cake in the oven for 10 minutes more. (This step and the two that follow allow the cake to cool to room temperature gently, preventing cracking.) Give the cake a gentle shake; it is done if the center of the cake jiggles and the surface of the cake is slightly firm. Turn the oven off and open the oven door wide. Leave the cake in the oven for 10 minutes more. Remove from the oven and set aside to cool to room temperature, about 1 hour.
8. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before serving.
9. Transfer to the freezer for 2 to 3 hours before slicing.
10. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately with the Strawberry Compote or store in the freezer well wrapped for up to 3 months.
Want to make your strawberry cheesecake a little more interesting? Add chopped fresh basil to the strawberries in the Strawberry Compote (see recipe on p. 127) after they’re macerated, right before you serve.
