It’s cheesecake season. Whatever the reason: Shavuot, Mother’s Day, graduation, upcoming pool or patio party, Father’s Day and so on.
So last week I handed out my very special recipe for cheesecake.
Which got a terrific response and one particularly nice one for me from Eli’s Cheesecake in Chicago, Illinois, which I became familiar with many years ago when I was at college at Northwestern University.
When the good folks at Eli’s read my blog and saw how I was bragging that my cheesecake recipe is unsurpassed, they offered to send me one of theirs to compare.
So here’s the deal.
My cheesecake is smooth, creamy, dense and tangy. I mix in freshly grated orange and lemon peel to infuse it with a refreshing citrus flavor.
Eli’s cheesecake is smooth, creamy, dense and tangy, pleasantly sweet and spiked with rich vanilla.
It’s the old apples-oranges thing. They are too different to compare.
If you like baking your own, try my recipe. If you’re looking for scrumptious bakery-bought cheesecake, order one (or more) from Eli’s. In addition to plain vanilla there’s lots of other flavors including gluten-free versions as well as chocolate, salted caramel, turtle, cappuccino, blood orange, key lime and more (including sampler packs that include several flavors together).
Either way, you can’t go wrong, especially now. Cheesecake season. Whatever the reason.