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1
Butter and flour 10-inch-diameter springform pan.
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2
Combine flour, sugar, yeast, grated lemon peel, and 1/2 teaspoon salt in processor; blend 5 seconds.
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3
Add chilled butter and cut in, using on/off turns, until mixture resembles coarse meal.
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4
Add whole milk, egg yolks, and vanilla extract and blend until soft clumps form.
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5
Using floured hands, gather dough into ball.
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6
Press dough over bottom and 1 inch up sides of prepared pan.
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7
Cover pan tightly with plastic wrap.
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8
Let dough rise in warm draft-free area until slightly puffy, about 2 hours 15 minutes.
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9
Preheat oven to 350F.
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10
Using electric mixer, beat cream cheese, sugar, and flour in large bowl until well blended.
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11
Beat in eggs 1 at a time.
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12
Add whipping cream, dark rum, grated lemon peel, and vanilla extract; beat until filling is smooth.
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13
Transfer filling to crust (filling may be higher in pan than sides of crust).
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14
Bake cheesecake until set in center and puffed at edges, about 40 minutes.
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15
Cool cheesecake in pan on rack 15 minutes.
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16
Cut around pan sides; release sides.
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17
Cool cheesecake completely.
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18
(Can be prepared 8 hours ahead.
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19
Let cheesecake stand at cool room temperature.)
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20
Cut cheesecake into wedges and serve with strawberry compote.
