{"id":1037,"date":"2011-07-31T17:41:42","date_gmt":"2011-07-31T21:41:42","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=1037"},"modified":"2011-07-31T17:41:42","modified_gmt":"2011-07-31T21:41:42","slug":"dunns-famous-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/dunns-famous-cheesecake-recipe\/","title":{"rendered":"Dunn’s Famous Cheesecake Recipe"},"content":{"rendered":"

Dunn’s Famous <\/span><\/h1>\n

Cheesecake Recipe<\/span><\/h1>\n

\"\"<\/a><\/p>\n

One of the best cheesecakes
\nyou will ever eat,
\nDunn’s Famous Cheesecake is a Montreal, Quebec favorite\u00a0<\/strong><\/span>\u00a0<\/span><\/h3>\n

This recipe is from the Montreal Gazette. 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!<\/p>\n

INGREDIENTS:<\/p>\n

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
\n14 oz. pressed (dry) Cottage Cheese (Astro or Crescent preferred)
\n4 large eggs
\n1 1\/2 cups sugar
\n1 cup sour cream
\n1\/3 cup flour
\n3\/4 teaspoon vanilla extract
\n3\/4 teaspoon lemon extract or lemon zest
\n2 tablespoons fine dry breadcrumbs
\n4 cups whole strawberries
\n1\/3 cup strawberry or red currant jelly<\/p>\n

METHOD:<\/h2>\n

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.<\/p>\n

Add sugar, sour cream and flour.<\/p>\n

Continue to beat for 3 minutes at low speed. Add Vanilla and lemon and\u00a0 beat 1 minute more.<\/p>\n

Generously butter an 8 1\/2-inch Springform Pan. Coat bottom and sides with breadcrumbs; shake out excess.<\/p>\n

Pour in cheese mixture. Place in oven pre-heated to 275 degree F. After 1 \u00a01\/2 hours of baking, cake will start to rise almost to top of pan. Remove cake from oven and let stand for 10 minutes. \u00a0If 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 \u00a01\/4 to 1 \u00a01\/2 hours more or until the cake is set in the center. \u00a0Touch center gently with the tips of fingers,\u00a0 it should feel dry to the touch.<\/p>\n

WARNING: Do not overbake.<\/span><\/strong> \u00a0Remove the cheesecake from the oven and place on rack to cool.<\/p>\n

Refrigerate for at least 1 day before serving.<\/p>\n

Garnish:<\/strong>
\nWash berries well and let dry on clean dry towel.<\/p>\n

Remove stem ends. \u00a0Arrange an even layer of whole berries on top of cake.<\/p>\n

Place jelly in glass bowl with 1 teaspoon of water.<\/p>\n

Microwave on high for 1 minute or until melted and boiling.<\/p>\n

Brush berries with Jelly mixture.<\/p>\n

Refrigerate.<\/p>\n

Serve:<\/strong>
\nTake cake out of fridge 30 minutes before serving.<\/p>\n

Dip a large knife into hot water each time you cut a slice of cake.<\/p>\n

 <\/p>\n

TIP:<\/strong><\/p>\n

For the sides of the cheesecake,\u00a0 Dunn’s used a product only available
\nto commercial bakeries named Gumperts Biskrunch<\/a>.<\/strong><\/p>\n

I just buy slivered almonds and crush them and mix them with the breadcrumbs or crunched vanilla wafers.<\/p>\n

Approx 2 1\/2 hours
\nServes : 12<\/p>\n","protected":false},"excerpt":{"rendered":"

Dunn’s Famous Cheesecake Recipe One of the best cheesecakes you will ever eat, Dunn’s Famous Cheesecake is a Montreal, Quebec favorite\u00a0\u00a0 This recipe is from the Montreal Gazette. 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\u00a0 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 \u00a01\/2 hours of baking, cake will start to rise almost to top of pan. Remove cake from oven and let stand for 10 minutes. \u00a0If 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 \u00a01\/4 to 1 \u00a01\/2 hours more or until the cake is set in the center. \u00a0Touch center gently with the tips of fingers,\u00a0 it should feel dry to the touch. WARNING: Do not overbake. \u00a0Remove 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. \u00a0Arrange 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.   TIP: For the sides of the cheesecake,\u00a0 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. Approx 2 1\/2 hours Serves : 12<\/p>\n","protected":false},"author":1,"featured_media":1039,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75,43],"tags":[197,76,44,198,199,200],"class_list":["post-1037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat","category-desserts","tag-cheesecake","tag-copycat-2","tag-desserts","tag-dunns-famouse-cheesecake-recipe","tag-montreal","tag-strawberry-cheesecake"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/1037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=1037"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/1037\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/1039"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=1037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=1037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=1037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}