I remember years ago watching a special on The Food Network and hearing about Eli’s Cheesecake. Ever since that day I swore I would get one of their traditional Chicago cheesecakes; it became an entry on my food bucket list. I love that they use no preservatives and that their cheesecake is baked (like real cheesecake should be). But when my son’s autism struck and we decided to try the GFCF diet I gave up my dream of serving an Eli’s Cheesecake to my family over the holidays. Finally Eli’s came to the rescue with their Ricotta Cheesecake made with Gluten Free Ingredients!
It is a beautiful, stately cheesecake made with Wisconsin Ricotta, pure vanilla and a gluten free vanilla cookie crust. My kids adored it. Yes, I let them have some even though they are supposed to be dairy free too – we just gave them some digestive enzymes and limited the amount they ate. Let me just say that Matthew liked it so much he begged for another piece the next day. The Eli’s Cheesecake was tall, creamy and satisfying. It was perfect with a cup of french roast coffee. I particularly liked the vanilla mousse on top which is very light and slightly tangy. It was the perfect foil to the dense richness of the cheesecake itself, and made the cheesecake a velvety experience. I can certainly see why Eli’s Cheesecake is considered the best in Chicago.
Do you want to try your own Ricotta Cheesecake made with Gluten Free Ingredients? You can place an order here.
Would you like to win a Ricotta Cheesecake? Enter here for a chance.
I was given a Ricotta Cheesecake in exchange for this honest review.
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