• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 14 oz. pressed (dry) Cottage Cheese (Astro or Crescent preferred)
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1/3 cup flour
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon lemon extract or lemon zest
  • 2 tablespoons fine dry breadcrumbs
  • 4 cups whole strawberries
  • 1/3 cup strawberry or red currant jelly
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Dunn’s Famous

Cheesecake Recipe

One of the best cheesecakes
you will ever eat,
Dunn’s Famous Cheesecake is a Montreal, Quebec favorite 
 

This recipe is from the Montreal Gazette. I have the actual newspaper clipping, but it is getting old, yellow and very paper worn. It is such a delicious cheesecake that I make from memory all the time, but I thought I would share it here so if my memory fails it will be here for at least as long as I am alive! Enjoy one of the most delicious offerings Montreal has to offer!

METHOD:

In a large mixing bowl, combine cream cheese and cottage cheese. Using electric mixer, beat at low speed for 5 minutes or until smooth and creamy. Beat in eggs, one at a time, until incorporated.

Add sugar, sour cream and flour.

Continue to beat for 3 minutes at low speed. Add Vanilla and lemon and  beat 1 minute more.

Generously butter an 8 1/2-inch Springform Pan. Coat bottom and sides with breadcrumbs; shake out excess.

Pour in cheese mixture. Place in oven pre-heated to 275 degree F. After 1  1/2 hours of baking, cake will start to rise almost to top of pan. Remove cake from oven and let stand for 10 minutes.  If there is a ridge around edge of cake, using your fingertips, gently press down to even the top. Return the cake to the oven and bake for 1  1/4 to 1  1/2 hours more or until the cake is set in the center.  Touch center gently with the tips of fingers,  it should feel dry to the touch.

WARNING: Do not overbake.  Remove the cheesecake from the oven and place on rack to cool.

Refrigerate for at least 1 day before serving.

Garnish:
Wash berries well and let dry on clean dry towel.

Remove stem ends.  Arrange an even layer of whole berries on top of cake.

Place jelly in glass bowl with 1 teaspoon of water.

Microwave on high for 1 minute or until melted and boiling.

Brush berries with Jelly mixture.

Refrigerate.

Serve:
Take cake out of fridge 30 minutes before serving.

Dip a large knife into hot water each time you cut a slice of cake.

 

TIP:

For the sides of the cheesecake,  Dunn’s used a product only available

to commercial bakeries named Gumperts Biskrunch.

I just buy slivered almonds and crush them and mix them with the bread-crumbs.

 

 

 

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