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1
MAKE CRUST: Combine first 3 ingredients.
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2
Cut in butter until mixture is crumbly.
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3
Add egg yolk and vanilla.
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4
Blend throughly.
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5
Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
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6
Be sure to leave the edges clear to put the sides on later.
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7
Bake in 400 degree oven about 8 minutes or until golden, Cool.
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8
Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
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9
MAKE FILLING: Beat cream chesse until creamy.
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10
Add vanilla and lemon peel.
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11
In a separate bowl mix together sugar, flour and salt.
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12
Gradually blend into cheese mixture.
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13
Add eggs and egg yolks one at a time, beater after each just to blend.
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14
Gently stir in whipping cream.
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15
Pour into the crust lined pan.
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16
Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
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17
Remove from oven; cool.
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18
Loosen sides with saptula after 1/2 hour.
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19
Remove sides at the end of 1 hour.
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20
Allow to cool 2 hours longer.
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21
Serve plain or top with Strawberry or Pineapple Glaze.
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22
STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
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23
Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
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24
Stir into hot berry mixture.
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25
Bring to boiling; stirring constantly.
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26
Cook until thick and clear.
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27
Cool to room temperature.
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28
Place remaining strawberries on top of the cooled cheesecake.
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29
Pour glaze over the strawberries and chill about 2 hours.
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30
PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
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31
Heat, stirring constantly, until mixture comes to boiling.
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32
Cook and stir until thick and clear.
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33
Cool to room temperature.
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34
Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
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35
Spoon glaze over; chill 2 hours.
