Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicago cheesecake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Eli’s Cheesecake, a third-generation family-owned business, delivers Chicago-style cheesecake and other delicious desserts nationwide. Eli’s Cheesecake is a cheesecake company based in Chicago. Eli’s Original Plain Cheesecake, which has been called Chicago’s most famous dessert, is made of cream cheese, sour cream, eggs, sugar, and vanilla in a butter shortbread cookie crust. You know what a New York style cheesecake is, but what about Chicago-style?

Chicago cheesecake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicago cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook chicago cheesecake using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicago cheesecake:

1. Take 250 g cream cheese (Philadelphia)
2. Make ready 30 g salted butter includes the portion for pan brush
3. Take 1/4 cup sugar
4. Get 1 egg
5. Get 125 ml Sour cream
6. Take 1/2 tbsp cornstarch
7. Prepare 1/2 tsp vanilla extract
8. Get 1/4 tsp lemon juice

We promise it’s not covered in tomato sauce. It’s rich, creamy, and has an all-butter cookie shortbread crust. Did you scroll all this way to get facts about chicago cheesecake ? THE CHICAGO TRIBUNE: A Chicago food icon. BON APPETIT MAGAZINE: The best cheesecake for purists. the creamy dreamy Eli’s Cheesecake. Cook’s illustrated: *The cheesecake from this.

Steps to make Chicago cheesecake:

1. Cream cheese; butter; sour cream all prepared in room temperature.
2. Use aluminium foil double wrap the cake pan(6” inch round with base removable); from bottom to all side. Generously use butter to brush over the cake pan. Remains butter for mixing later
3. Preheat oven with tray of water to 150 C. Water level about 1cm.
4. Electric mixer(low volume = 1) mix the cream cheese and butter together until smooth and creamy, add sugars (increase one level volume = 2) continue mix to very smooth and creamy texture. Change back low volume for the egg mix. Tips: beside electric mixer, use spatula get all the mixture mix well.
5. Add sour cream, gently mix well. (I’ve DIY my sour cream by electric mix 100ml whipping cream for approx 1min, add 1/4tsp lemon juice n pinch of salt)to mix n whip well, keep refrigerated for 10mins to set the flavour then bring out to room temperature before use)
6. Add vanilla extract, lemon juice, and cornstarch(sieved). Just add all together to mix well.
7. Before pouring into cake pan, use spatula gently fold mix. After pouring into cake pan, lightly drop the cake pan for few times on ur kitchen top to expel the bubbles and air.
8. Carefully place cake pan into the hot water tray n bake for 50mins. Or until u see the cake turn golden colour.
9. This cake must wait it cool down, keep refrigerates for few hours, serve while it’s still cooling. Must be patience!!
10. Ready to serve and ENJOY!

Did you scroll all this way to get facts about chicago cheesecake ? THE CHICAGO TRIBUNE: A Chicago food icon. BON APPETIT MAGAZINE: The best cheesecake for purists. the creamy dreamy Eli’s Cheesecake. Cook’s illustrated: *The cheesecake from this. We sat down and ate every single flavor. This is a baked cheesecake that is relatively fluffier in its texture compared to several other types of cheesecakes. It consists of a super soft, moist, and creamy filling.

So that is going to wrap this up for this special food chicago cheesecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!