Recipe: Dunn's Famous Cheesecake for Pat from Vancouver

Hi Pat!
Yes, I did find it! It had been published in the Montreal Gazette when they closed. It has since reopened in a new location.

DUNN'S CHEESECAKE

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

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 ata time, until incorporated.

Add sugar, sour cream and flour. Continue to beat for 3 minutes at low speed. Add Vanilla and lemon; beat i minutes 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 cake to oven and bake for 1 1/4 to 1 1/2 hours more or until cake is set in the center. (Touch center gently with fingertips-it should feel dry)

Do not overbake! Remove from oven and place on rack to cool. Refrigerate for at least 1 day before serving.

TO GARNISH TOP:
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. Refridgerate.

TO 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.

Enjoy!