The Eli’s Cheesecake Cookbook

YIELD: 1 (9-INCH) FLUTED TART PAN / 12 SERVINGS

Chicago Mayor Rahm Emanuel has been a great fan and customer of Eli’s Cheesecake since his 1993 election to the US Congress from the 5th District, which includes Eli’s Cheesecake World. He began sending Eli’s cheesecakes as a recruiting tool for potential candidates. Leading up to the 2006 congressional election, Emanuel sent out 70 Eli’s cheesecakes to Democratic candidates, and the Democrats took over Congress for the first time in 12 years. It has been cited in numerous articles that Emanuel was known for treating his donors well by sending Eli’s Cheesecake, but in the case of one pollster who upset him, he sent a 2½-foot-long dead fish instead. Marc quipped, “Eli’s Cheesecake is the flip side to the dead fish.” “All of Emanuel’s cheesecakes always come with the same note,” said Pete Giangreco, Emanuel’s campaign spokesman: “Thank you, and enjoy one of Chicago’s best. —Rahm.” Of course the Mayor likes cheesecake, but his favorite dessert is pecan pie. One year for his birthday we made him a giant pecan pie cheesecake—a lot of pecan pie with a thin cheesecake layer at the bottom.

Marc presents Chicago Mayor Rahm Emanuel with a birthday pecan pie cheesecake

Shopping List

FOR THE CHOCOLATE SHORTBREAD CRUST:

1½ sticks (12 tablespoons) cold unsalted butter

⅔ cup confectioners’ sugar

½ teaspoon salt

¼ teaspoon vanilla extract

1½ cups all-purpose flour

3 tablespoons cocoa powder

FOR THE BELGIAN CHOCOLATE GANACHE:

5 ounces Belgian bittersweet chocolate

⅓ cup heavy cream

FOR THE BELGIAN CHOCOLATE BATTER:

1 (8-ounce) package cream cheese, room temperature

⅓ cup granulated sugar

1 tablespoon cocoa powder

2 large whole eggs, room temperature

½ teaspoon vanilla extract

FOR THE GARNISH:

6 ounces pecans, halved

FOR THE SALTED CARAMEL:

1 tablespoon corn syrup

2 tablespoons water

¼ teaspoon salt

1 cup granulated sugar

¾ cup heavy cream, warmed to at least 100°F

1. Prepare the Chocolate Shortbread Crust (see recipe on p. 113). Follow the recipe as directed. Roll out the dough in a circular shape to ¼-inch thick. Carefully lay the dough over the fluted tart pan and gently press the dough into the sides and onto the bottom of the pan. Use a paring knife to cut off any excess dough.

2. Prepare the Belgian Chocolate Ganache and then the Belgian Chocolate batter (see recipes on pp. 83 and 82, respectively). Follow the recipes as directed.

3. Preheat the oven to 300°F. Pour the Belgian Chocolate batter into the prepared tart pan. Using an offset spatula, smooth down the batter until it is level. Carefully arrange the pecan halves starting on the outside edge and working toward the center in concentric circles.

4. Set the tart pan in a baking sheet and place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 15 to 20 minutes, until the cake jiggles very slightly (this is a shallow cake, so it shouldn’t jiggle much). Remove from the oven and set aside to cool to room temperature, about 1 hour.

5. Prepare the Salted Caramel (see recipe on p. 128). Set aside to cool to 100°F.

6. Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatula, spread the caramel evenly over the top of the cake, being careful not to spread over the cake’s edge. Work quickly! As caramel cools, it begins to harden.

7. Refrigerate for 4 hours or overnight to completely set before serving.

8. Transfer to the freezer for 2 to 3 hours before slicing.

9. Slice the tart with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.

Go with the flow…pour the hot caramel over a room-temperature cake to ensure that the caramel evenly spreads over the pecans.