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1
For the crust: In bowl combine flour, sugar and lemon zest.
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2
Make a well in center; add egg yolk, vanilla, and butter.
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3
Blend with fingertips or fork until mixture resembles a crumbly rich cookie dough.
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4
Divide dough into two parts, one part slightly larger than the other.
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5
Grease a 9-inch springform pan; remove rim.
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6
Shape the smaller part of the dough into a ball; place in bottom of pan.
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7
Top with waxed paper; roll to edge, reserving any excess dough.
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8
Remove paper.
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9
Bake in preheated 400F oven 6 to 8 minutes; cool.
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10
Divide remaining dough into four equal parts; roll each part between two pieces of waxed paper into 3x8 inch strips.
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11
Reassemble springform pan.
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12
Remove top sheet of waxed paper from each pastry strip.
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13
Place one strip of pastry at a time along inside rim of pan; press against rim; remove paper.
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14
Repeat with remaining pastry strips, overlapping ends each time and pressing to seal.
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15
For the Cream Cheese Filling: In large bowl of mixer beat cream cheese, sugar, flour and lemon zest until smooth.
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16
Beat in eggs, one at a time, until thouroughly combined.
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17
Stir in milk and vanilla.
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18
Spoon cream cheese filling into prepared pan.
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19
Bake in preheated 450F oven 10 minutes.
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20
Reduce oven to 250F and bake 1 hour and 20 minutes longer.
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21
Cool on wire rack until cold.
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22
For the Pineapple Topping: In small saucepan combine pineapple and cornstarch.
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23
Cook and stir until mixture boils and thickens.
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24
Stir in vanilla; cool.
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25
Spread topping over cooled cheesecake.
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26
Cover lightly and refrigerate until cold.
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27
Loosen crust from pan with knife or spatula.
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28
Remove rim.
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29
Garnish with sliced strawberries, if desired.
