• Cooking Time: 2 1/2 hours
  • Servings: 12
  • Preparation Time: 30


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


  • 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.

Categories: Cheesecake 

Author Credit: Montreal Gazette

Website Credit: http://ladyharleyrecipes.com

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