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
1 4 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.
TIME: 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. ___________________________________________________________________________________________________ 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.
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.
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.