Three handcrafted Chicago cheesecakes, each finished with a ring of tangy sour cream.
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Rupiani's bakes this cheesecake from slow-cultured Wisconsin cream cheese, Madagascar vanilla, and whole eggs, low and slow over an all-butter shortbread crust. Every cheesecake gets finished with a ring of tangy sour cream across the top, a Chicago-style touch that cuts through the richness underneath. Each 8-inch cheesecake weighs over 2 pounds and serves 6 to 8, arriving pre-sliced and frozen in a white dessert box, three to an order.
