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A hot, fast bake and no water bath, results in a golden brown exterior with a rich and creamy interior. Richer and creamier than its New York counterpart, Eli’s has a unique taste and texture and is baked on a real all-butter shortbread cookie crust, instead of a graham one.
Did you know that our cheesecake is baked on top of a giant cookie! Our cookie bakers work through the night, baking off the most delicious, buttery shortbread, which becomes the crust of our cheesecake.
We use cultured fresh cream cheese and cultured sour cream with no fillers, stabilizers, or artificial ingredients.
From frosting layer cakes to swirling cheesecakes and enrobing our Cuties and Dippers, our team of decorators are true artists.
Whether it’s cherries, apples, or silken tofu…we don’t compromise on quality.
A key technique to baking an Eli’s cheesecake is to start at a very high temperature and then reduce the temperature as the baking process continues.
We use only pure Madagascar Bourbon vanilla extract and vanilla beans from Nielsen-Massey, a family-owned business headquartered in Waukegan, Illinois.