Dunn's Famous Cheesecake Recipe

Why I Love This Recipe

This recipe is from the Montreal Gazette. (Wednesday, July 8, 1998 by Johanna Burkhard) 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!

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 breadcrumbs or crunched vanilla wafers.

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How to Prepare a Simple Substitute for Gumperts Biskrunch

To best replicate the product, crush your chosen vanilla biscuits or cookies in a food processor until they reach the desired consistency (1-3mm). You can use a rolling pin if you do not have a food processor. If the mixture seems dry, you may add a small amount of melted butter to help it hold together, depending on the intended application.

How to make dry cottage cheese from regular cottage cheese?

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To make dry cottage cheese from regular cottage cheese, rinse the curds under cold water to separate them, then place them in a fine-mesh sieve or cheesecloth-lined colander and let them drain for at least 10 minutes, or longer for a drier, more crumbly texture.You can gently press the curds or tie them up in the cheesecloth and squeeze out excess moisture to speed up the drying process.

Rinse the curds:

Place regular cottage cheese in a fine-mesh sieve and rinse it under cold running water.

Continue rinsing until the curds are separate and the whey is washed away.

Drain the curds:

Allow the curds to drain in the sieve for at least 10 minutes.

For a drier result, press the curds gently with a spoon or your hands to squeeze out more moisture.

Alternatively, you can gather the curds in a cheesecloth, tie it into a bundle, and hang it over a bowl to drain for several hours or overnight.

Refrigerate:

Store the finished dry cottage cheese in an airtight container in the refrigerator.

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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

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