Dunn's Famous Cheesecake Recipe
Why I Love This Recipe
This recipe came from Dunn's, a restaurant in Montreal and was originally posted in the Montreal Gazette some years ago.
Ingredients You'll Need
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
Directions
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.
