When Cathy Kott discovered this recipe, she was working at Western Electric Co. in the building that is now AT&T on Ferry Rd. in Warrenville.
Cathy moved here in 1977. She liked putting down roots in a semi-rural community. She decided to make time in her life for active friends who supported each other.
She was offered a chance to give up a Chicago Loop job with a several-hour daily commute if she would like to gain that time and stay in Warrenville’s Ma Bell complex.
She says this cheesecake has been passed on for a generation because it goes well alone or as a part of a table of taste treats. It was great for the group birthday parties thrown by numerous departments at work.
Remember, a one-pan desert that goes well with a celebration!
EASY CHEESECAKE
Ingredients-Cake
3/4 cup milk
2 tsp. vanilla
2 eggs
1 cup sugar
½ cup Bisquick
Two 8-oz. bricks cream cheese, cut into half-inch cubes and softened
Ingredients-Topping
1 cup sour cream
2 tbs. sugar
2 tsp. vanilla
Preparation
Heat oven to 350 degrees. Grease 9’ by 1 ¼’ pie plate. Place milk, vanilla, eggs, sugar, Bisquick and cream cheese in blender. Cover and blend on high for two minutes. Pour into pie plate. Bake 40-45 minutes until center is firm. Cool.
Spread topping over cheesecake. Garnish with fruit.
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