12 Delicious Ways to Serve Eli’s Original Plain Cheeecake

Our Favorite Recipes

12 Months of Eli's Photo12 Months of Eli’s

Clockwise from top right:

July: Tropical Paradise

  • A fresh tropical
  • Fruit salsa with 1 cup each diced papaya and pineapple
  • 1 tsp. grated lime zest
  • 2 tbsp. sugar

August: Summer Stone Fruits

  • A simple garnish of sliced plums

September: Ambrosia

  • Top each slice with 3 mandarin segments
  • 1 tbsp. marshmallow fluff
  • A sprinkle of coconut shavings

October: S’mores with a twist

  • Top with homemade marshmallows
  • Chocolate shavings
  • A dusting of cocoa

November: Bananas Foster

  • Add a dollop of whipped cream
  • Caramelized banana slices
  • Grated white chocolate

December: Wintry Mix

  • Top with 2 tbsp
  • Dried fruit and nuts (we used cranberries, apricots, hazelnuts and pistachios)
  • Drizzled with honey

January: Citron

  • Whipped cream
  • Candied lime and lemon slices

February: Paint the Town Red

  • Fresh pomegranate seeds with a sweet pomegranate glaze
  • Whipped cream and fresh mint
  • For pomegranate glaze: combine 1 cup pomegranate juice and 3/4 cup sugar in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until thickened.

March: Luck o’ the Cheesecake

  • Whipped Cream
  • Candied kumquat slices
  • A sprig of clover

April: Turtle

  • Drizzle with caramel sauce
  • Add toasted pecan halves
  • Whipped cream and a chocolate chunk

May: Mom Takes the Cake

  • Treat mom to a cheesecake slice topped with fresh strawberries

June: Tutti Frutti

  • Add kiwi slice topped with a blueberry
  • Blackberry and raspberry and brush with apricot glaze.
  • For apricot glaze: warm 1 cup apricot preserves or apricot jelly in microwave for 20 seconds or until warm. Brush over fruit and serve.