Two ways to get a free slice of Eli's Cheesecake today

Two ways to get a free slice of Eli's Cheesecake today

To celebrate  Chicago's 176th birthday,  Eli's Cheesecake is giving away a free slice of their  Original Plain Cheesecake at the Chicago History Museum on Monday between 11: 30 a.m.-1 p.m..  A giant birthday cheesecake created by Executive Pasty Chef Laurel Boger will be served to all of the guests. Offer is available while the supplies lasts.

You can also get a free slice of cheesecake on Monday at the Eli's Cheesecake bakery/factory on the northwest side of Chicago.

Chicago History Museum
1601 N. Clark Street
Phone: 312-642-4600

Eli's Cheesecake Bakery Cafe
6701 W. Forest Preserve Drive
Phone: 773-205-3800

If you haven't visited the Chicago History Museum, now is a great time to go. Ditto for Eli's Bakery Cafe. It's a bright, cheery, off-the-beaten-path place for a delicious lunch and delectable desserts (many more yummy things besides  cheesecake!). You can also take home bargains from the factory and maybe even go an interesting tour of the factory. You'll have to check for availability. When I went on the tour, several people won free cheesecake and other goodies!

But if you're in the mood for making a homemade cheesecake, here's an easy  recipe from "Noteworthy,"  a wonderful cookbook featuring recipes dedicated to  the Ravinia Festival. My dog-earred copy is one I've counted on many, many times for near-perfect recipes.

Easy Cheesecake

Crust:
2 cups graham cracker crumbs
1 tablespoon butter, melted

Filling:
Two pounds creamed cottage cheese
Four eggs
One cup sugar
Two tablespoons all-purspose flour
One teaspoon vanilla flavoring

 

Combine the graham cracker crumbs and melted butter.  Mix well. Spread the mixture onto the bottom and the sides of a 10-inch springform pan.

In a food processor or a blender combine all of the filling ingredients. Blend until smooth. Pour carefully into prepared crust. Bake in preheated 350 degree oven  45 to 60 minutes or until set. Chill thoroughly until firm before serving. Yields twelve servings.

 

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