Cheesecakes come in dozens of flavors and textures. Contrasting with the dense, baked cheesecakes many know, this vintage 1959 no-bake version is so light and airy, it about levitates above the plate. If you have cheesecake lovers in your crowd, definitely try this one. You can make it two days in advance–keep it well-covered in a domed cake-keeper in the fridge until service.
This beautiful cake is our family-birthday must. After I researched this story about it and developed the recipe, with input from the Dressel family, the Chicago Tribune ran a little feature on my work, and–I’m pleased to say, liked it as much as we do : )
Here’s the original story…
There’s no clue that the breezy, grass-covered, empty lot at 66th and Ashland was once the master plant of Chicago’s most famous bakery, or, that the red brick storefront at 33rd and Wallace was its first location. Although gone without a trace, Dressel’s Bakery was for 60-plus years the maker of Chicago’s beloved Chocolate Fudge Whipped Cream Cake. Continue Reading…
I am a strawberry girl. I eat strawberries out of hand, make pies & jams with them, macerate them, even grill and pepper them. So imagine my delight at finding myself kneedeep in Pete Ambrose’s organic strawberry patch on Wadmalaw Island, South Carolina. Continue Reading…