Chicago’s known for a lot of great foods: the Chicago hot dog, deep-dish pizza, rainbow cones, you name it!
But let’s not forget the home-grown Eli’s Cheesecake that’s become the poster child of Chicago-born desserts. It’s creamy, smooth, fluffy and, as it goes without saying, the best kind of cheesecake out there.
Here’s all you need to know about the Chicago style cheesecake and what makes it different from the other kinds of cheesecakes out there!
What makes Chicago-style cheesecakes unique?
The OG cheesecakes
The New York-style cheesecake was, according to cheesecake historians, the first variation to be invented in the United States. However, the original cheesecake recipe dates back much, much further!
Ancient Greeks created the first known cheesecake back in the fifth century B.C. on the island of Samos, where it was made by pounding patties of fresh cheese until smooth and mixing it with honey and flour. The mixture was baked on a skillet-like piece of earthenware and served to warm, and there’s even evidence that the treat was dished out at the first Olympic games!
Cheesecake is, quite literally, a four-thousand-year-old recipe that we still make today!
The recipe evolved into a tart-like cake in the Middle Ages, which we know because the first English cookbook (published circa 1390 A.D.) included several variations of the recipe. Cheesecake in various forms and flavors continued to appear regularly in English cookbooks through the next five centuries!
English colonists brought cheesecake to North America in the 18th century, and by 1730 there was a tavern called the “Cheesecake House” in Philadelphia. Even first First Lady Martha Washington included a few cheesecake recipes in her famous cookbook, where she included variations flavored with rosewater and different spices.
Then, in the 1930s, everything changed with the advent of the New York style cheesecake…
New York style cheesecake
The New York style cheesecake turned the dessert world upside down by replacing the typical cheese curds with cream cheese and by adding extra egg yolks to the batter. The result was a silkier, smoother, tastier and richer cake that had a fluffier texture to previous iterations, and which took the dessert world by storm.
New York style cheesecake is so good that it’s typically served as-is with no fruit, chocolate or toppings to accompany it.
The extra crazy part of this whole story is that the inventor of this silky-smooth cheesecake was none other than Arnold Rueben — the very same Rueben that created the equally-iconic Rueben sandwich. Who would have guessed?
Chicago-style cheesecake
Now we get to the good stuff!
The Chicago-style cheese was a dessert a year in the making courtesy of Eli M. Schulman, a famous restaurateur in the mid-20th century. He spent a year fine-tuning a menu of desserts for his steakhouse, Eli’s The Place For Steak, which included his uniquely-crafted cheesecake recipe in four flavors: plain, cinnamon-raisin, chocolate chip and Hawaiian, all atop a crust made of golden, buttery shortbread.
The cheesecake was an instant hit. It featured more cream cheese than its New York counterpart, as well as a bit of sour cream, making it softer, creamier and fluffier than other cheesecakes of the time. The Eli’s Cheesecake Company is still around to bake its iconic creation for Chicagoans near and far, so grab a slice next time you’re out and about!
Other popular styles of cheesecake
Though there’s no reason to deviate from the perfection that is the Chicago-style cheesecake, it’s understandable to be curious about other potential cheesecakes in your life. Don’t worry, though, Eli’s cheesecake will still be here waiting for you when you get back <3.
Italian cheesecake
Italian cheesecake also dates back to more ancient times when the Romans, as they tended to do back then, took a Greek thing and made their own slightly-different version.
Also known as ricotta cheesecake or "torta di ricotta," this cake is a lighter and more airy version of cheesecake compared to its American counterparts. The filling is made primarily with ricotta cheese, eggs, sugar and a touch of lemon or orange zest, resulting in a delicate cake with a light, fresh texture that’s silky smooth when served cold.
Japanese cheesecake
Japanese cheesecake is a popular dessert in Japan characterized by its light, bouncy texture and delicate flavor. The tall, jiggly cake is made with whipped egg whites that are gently folded into the cream cheese batter, creating an extremely airy batter that’s light as a feather and best enjoyed fresh out of the oven!
Basque cheesecake
Named for the region in Spain from where it originates, a Basque cheesecake contains many of the same ingredients as other cheesecakes, but is baked at a much higher temperature. The high temperature rapidly cooks the outside of the cake and creates a soft crust, allowing the inside of the cake to cook with indirect heat. The result is a dramatic exterior and an almost custard-like interior — all best enjoyed after cooling to room temperature.
Philadelphia cheesecake
This cheesecake wasn't invented in Philadelphia — though the cream cheese used to make it was!
The Philadelphia cheesecake is, at its most simple, a cheesecake made with Philadelphia Cream Cheese. Its contents and method are similar to that of a New York style cheesecake, but the cream cheese content is a little higher (so that you have to buy more Philadelphia Cream Cheese!).
German cheesecake
Popularized in the 1700s, “kasekuchen” utilizes a type of dairy curd called quark to create the cheese-like texture and flavor, similar to that of cottage cheese or Greek yogurt. The crust on German cheesecake is also made with a pastry dough rather than a cookie or cracker crust, making it a little less sweet than its North American cousins.
Swedish cheesecake
Made with cottage cheese and no crust, Swedish cheesecake is cool, refreshing and full of complex flavors thanks to the addition of bitter almonds. It also has a rich culinary history dating back to the 16th century, where it was baked for special occasions and holidays.
Russian cheesecake
We’re all about Russian cheesecake, since it’s also a popular breakfast food and, well, who doesn’t want cheesecake for breakfast?
Made with a cheese called tvorog — which is similar to ricotta or cottage cheese in terms of texture — and fruits like raisins, apricots and orange peel, this crust-less cake is a hearty and almost savory version of the cheesecakes we’re used to enjoying in the United States.
Who knew there were so many cheesecakes out there, and who knew the recipe is older than many civilizations on Earth? There’s a lot we learned about cheesecake today, but we certainly didn’t need to be told that Chicago-style cheesecake is the best kind around. Pick up a slice today if you’re near our luxury Chicago apartments, and enjoy the very best version of the planet’s oldest dessert!
Enjoy!
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Featured photo by Chinh Le Duc on Unsplash
Colleen Ford is a South African who now lives on Oahu in Hawai'i. She loves to travel, camp, spearfish and hike. She's also part of a super cool canoe club and is pretty decent at it. Colleen enjoys Star Wars and also not being cold ever.
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