"If you've ever had Eli's Cheesecake, then you know what makes it different. First off, it's made Chicago-style - baked hot and fast, with no water bath and a shortbread base. This makes it not only creamier and richer than the New York cheesecake many of us know and love, but it also gives it a unique taste. Next, Eli's is a family-run company that focuses on fresh, local ingredients."
"It all began when the company's founder, Eli M. Schulman, bought a local coffee shop in Chicago and utilized his cooking skills from the army to start a restaurant. Schulman later opened another restaurant and a deli before he carried out his dream and set up Eli's The Place For Steak in the Carriage House Hotel in 1966. The steaks were a hit, but the real attraction was the dessert menu. In particular, the cheesecakes."
"Schulman experimented with the dessert a lot before testing it out on regular customers, which helped him create a brand new type of cheesecake in four different flavors: original, chocolate chip, cinnamon raisin, and Hawaiian. The golden exteriors and buttery, cookie bases attracted the masses - so much so that a spinoff, The Eli's Cheesecake Company, was opened by Schulman's son Marc in 1984."
Eli's Cheesecake is baked Chicago-style — hot and fast without a water bath — on a buttery shortbread base, producing a richer, creamier texture and a distinct flavor profile. The Schulman family developed the product while operating steakhouses and restaurants, with founder Eli M. Schulman refining recipes through customer testing. The company created multiple flavors, including original, chocolate chip, cinnamon raisin, and Hawaiian, featuring golden exteriors and cookie-like bases. Marc Schulman founded The Eli's Cheesecake Company in 1984 to scale production. The steakhouse drew celebrity patrons, closed in 2005, and the bakery later focused on large-scale cheesecake production, reaching thousands per day.
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