More Great Recipes: Cheesecake

Dunn's Famous Cheesecake Recipe


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Member since 2011

Serves 12 | Prep Time 30 | Cook Time 2 1/2 hours

Ingredients

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


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.


Pairs Well With


Notes

This recipe came from Dunn's, a restaurant in Montreal and was originally posted in the Montreal Gazette some years ago.

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