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