The Eli’s Cheesecake Cookbook

YIELD: 1 (8-INCH OR 9-INCH) SPRINGFORM CHEESECAKE PAN OR 2 (6-INCH) SPRINGFORM CHEESECAKE PANS

Back in the 1950s, Eli was a big fan of Little Jack’s Restaurant, located at Madison and Kedzie. He loved their Cinnamon Raisin Cheesecake, which is why Cinnamon Raisin was one of his first four flavors. The first Eli’s version used cottage cheese; he later switched to cream cheese and never looked back.

Eli’s was recently asked to make a wedding cake for close family friends Jessica Farinella and Danny Flesh. While Jessie loves cheesecake, Danny only likes coffee cake. Eli’s pastry chef extraordinaire Laurel Boger came up with a solution both could be happy with: She layered an all-butter yellow cake with a cinnamon–raisin cheesecake and coated the whole thing with old-fashioned buttercream frosting, creating the word’s fanciest “coffee cake.”

Eli’s handwritten recipe.

Shopping List

FOR THE GRAHAM CRUMB CRUST:

2 cups (16 ounces) finely ground graham cracker crumbs

¼ cup light brown sugar, firmly packed

¼ cup unsalted butter, melted

1 large egg white

FOR THE CANDIED WALNUTS:

1 cup water

1 cup granulated sugar

12 ounces walnuts

FOR THE PLUMPED RAISINS (2 RECIPES REQUIRED, DIVIDED):

2 cups golden raisins

2 cups boiling water

½ cup dark rum

¼ cup unsalted butter

FOR THE CINNAMON RUM RAISIN BATTER:

4 (8-ounce) packages cream cheese, room temperature

1 cup granulated sugar

¼ cup cake flour

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large whole eggs, room temperature

1 large egg yolk, room temperature

¾ cup sour cream, room temperature

1 teaspoon vanilla extract

FOR THE GARNISH:

¼ cup honey

1. Prepare the Graham Crumb Crust (see recipe on p. 117) in 1 (8- or 9-inch) springform pan or two 6-inch springform pans. Follow the recipe as directed.

2. Prepare the Candied Walnuts (see recipe on p. 124) and 2 recipes of the Plumped Raisins (see recipe on p. 87). Follow the recipes as directed and set aside until ready for use.

3. Prepare the Cinnamon Rum Raisin batter (see recipe on p. 87). Follow the recipe as directed.

4. Preheat the oven to 300°F. Generously grease and flour the springform pan(s) (see Trade Secret on p. 76). Fill the springform pan(s) with the Cinnamon Rum Raisin batter. Using an offset spatula, smooth down the batter until it is level.

5. Place the filled springform pan(s) in the center of the oven, directly on the middle shelf. Bake for 45 to 50 minutes. The cake(s) should be golden brown and lightly souffléd on the sides. Give the cake(s) a gentle shake. The baking time is complete if the center of the cake(s) jiggles and the surface of the cake(s) is slightly firm. Remove from the oven and set aside to cool to room temperature, about 1 hour.

6. Refrigerate for at least 1 hour before removing the cake(s) from the pan(s).

7. 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 serving plate. Refrigerate 8 hours or overnight before decorating.

8. Decorate the cake by combining the ¼ cup honey with the Candied Walnuts and the reserved Plumped Raisins. Stir until well combined. Pour the mixture on top of the cheesecake.

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 or store in the freezer well wrapped for up to 3 months.

The Farinella–Flesh Cinnamon Rum Raisin wedding cake.

PHOTO BY KINGEN SMITH