Dunn’s Famous Cheesecake Recipe
One of the best cheesecakes
you will ever eat,
Dunn’s Famous Cheesecake is a Montreal, Quebec favorite
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!
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
METHOD:
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.
Approx 2 1/2 hours
Serves : 12
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.
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.