Happy Birthday, Eli’s Cheesecake Co.!
As the holidays are upon us, we look forward to 2010, a particularly important year for us here at Eli’s. It includes:
-Our founder Eli Schulman’s 100th Birthday
-The 70th anniversary of Eli’s first restaurant
-The 30th anniversary of The Eli’s Cheesecake Company
The wonderful craziness of the holidays is almost done, but we’re still quite busy, furiously planning some fun anniversary activities for 2010 (keep an eye on our blog and your inbox for further details throughout the year). After all, such auspicious occasions call for some pretty fancy desserts. But we also need to appreciate the one that started it all – Eli’s Original Plain Cheesecake – still our #1 seller after all these years.
It’s so much more than just plain vanilla.
It’s two desserts in one (our buttery cookie crust is a dessert in itself). It’s a classic. Everyone’s favorite. The old standby that never gets old. But sometimes you just want to add a little pizazz, especially around the holidays. So here are a few of our quickest, simplest, easiest ways to dress up Eli’s Original Plain:
1. Warm one cup of leftover whole berry cranberry sauce in a microwave-safe bowl for about 20 seconds. Spoon over cheesecake and serve.
2. Crush prepared peanut brittle to use as a tasty garnish. Pulse in a food processor until it’s chopped into bite-sized pieces,or place in a plastic zipper bag and crush with a meat tenderizer or hammer (carefully). Four large pieces out of the box should give you about a cup of crushed brittle, enough for six servings. Add a rosette of whipped cream to the top of each cheesecake slice and sprinkle with crushed brittle. You can also sprinkle it onto the dessert plate itself for added sparkle.
3. Create a Cheesecake Flight. Cut a slice of cheesecake into three pieces (cutting while the cheesecake is slightly frozen works best). Arrange pieces on a plate and top each with a different garnish – a tablespoon of hot fudge, a sliced strawberry, a drizzle of raspberry sauce, a pool of caramel, a handful of chopped pecans – and serve.
4. Instant fondue party: cut a slice of cold cheesecake into three pieces. Skewer each one with a bamboo skewer or wooden coffee stirrer. Offer your guests warm chocolate or caramel in a separate bowl for dipping (or use a fondue pot if you have one). Make sure the cheesecake is very cold to prevent slippage into the pot!
Happy Holidays from everyone at Eli’s!