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key lime

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Celebrate St. Patrick’s Day with Eli’s Cheesecake

St. Patrick’s Day is an enchanted time – a day to begin transforming winter’s dreams into summer’s magic.  ~Adrienne Cook

As spring (hopefully) approaches, so does St. Patrick’s Day. And Chicago takes St. Paddy’s Day celebrations very seriously. From dyeing the Chicago River green to the parades, it’s always a festive time to be in the Windy City. 

But St. Patrick’s Day isn’t only about what you’re drinking. It’s also about the food. And to help you get ready for a Chicago-style St. Patrick’s Day, Baked Chicago is giving away an Eli’s Cheesecake to one lucky reader.

Eli's Cheesecake - key lime pie

Key Lime Pie Cheesecake

Eli’s Key Lime Pie Cheesecake combines slow-cultured cream cheese, sour cream and pairs them with Florida key limes. The cheesecake is baked in a traditional graham cracker crust and topped with key lime curd and whipped cream. This Key Lime Pie Cheesecake, along with Irish Mint Cheesecake and Irish Cream Cheesecake, make up Eli’s Cheesecake’s St. Patrick’s Day flavor selections.

Irish Mint Cheesecake

Irish Mint Cheesecake

Irish Cream Cheesecake

Irish Cream Cheesecake







Eli’s Cheesecake has been a Chicago tradition since 1980, when it debuted at the Taste of Chicago (America’s largest food festival). Eli’s is still a family-owned business and now also one of the country’s largest specialty cheesecake bakeries.

It’s been said that there are only two kinds of people in the world, The Irish and those who wish they were. I say there are two kinds of dessert eaters in the world, those who love cheesecake and those who haven’t had Eli’s Cheesecake yet!

a Rafflecopter giveaway

Disclosure: I was given a free sample of Eli’s Key Lime Pie Cheesecake to review. Eli’s Cheesecake is also providing the prize in this contest. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.


Key Lime Cupcakes

key lime cupcakes

Key Lime Cupcakes


1 cup all-purpose flour
3/4 cup self-rising flour
1 cup butter, room temperature, divided
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
2 tablespoons finely grated lime peel, divided
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract


Preheat oven to 350F degrees. Line muffin pan with paper liners.

Whisk flours in medium bowl. Beat 1/2 cup butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs one at a time.

Add in fresh lime juice, 1 tablespoon lime peel, and food coloring. Beat in flour mixture in 3 additions, alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner.

Bake cupcakes until tester inserted comes out clean, 20 to 25 minutes. Cool 10 minutes and remove from pan to cool completely.

Beat cream cheese, powdered sugar, 1/2 cup butter, 1 tablespoon lime peel and vanilla in medium bowl until smooth. Spread over cupcakes.