Crust
1 c sifted all-purpose flour (sift before measuring)
� c sugar
1 tsp grated lemon peel
� tsp vanilla extract
1 egg yolk
� c butter or regular margarine, softened
Filling
5 pkg (8 oz. size) cream cheese, softened (approx.1200 grams)
1 � c sugar
3 T flour
2 tsp grated lemon peel
1 � tsp grated orange peel
� tsp vanilla extract
5 eggs, plus 2 egg yolks
� c heavy cream
Pineapple Glaze (Optional)
2 T sugar
4 tsp cornstarch
2 cans (8 oz size) crushed pineapple in heavy syrup, undrained (approx. 480 grams)
2 T lemon juice
2 drops yellow food coloring (optional)
1. Preheat oven to 400�. Grease inside of 9 inch springform pan (3 inches high). Remove sides.
2. Make crust: In medium bowl, combine flour, sugar, lemon peel and vanilla. Make a well in the center and with a fork, blend in yolk and butter. Mix with fingertips until smooth.
3. On bottom of pan, form half of dough into ball. Place waxed paper on top; roll pastry to edge of pan. Remove paper. Bake 6-8 min or until golden. Cool.
4. Meanwhile, divide rest of dough into 3 parts. Cut six strips of waxed paper about 3 inches wide.
5. On dampened surface, between waxed paper strips, roll each dough ball to 2 inches wide by 9 inches long. Assemble springform pan with crust on the bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper from strips. Preheat oven to 500�.
6. Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time. Beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan.
7. Bake for 10 minutes. Lower oven to 250� and bake for 1 hour longer. Remove to rack to cool, about 2 hours.
8. Make glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring constantly, about 1 min or until thickened and translucent. Cool.
9. Spread surface of cheesecake with glaze and refrigerate until well chilled, at least 3 hours or overnight. To serve: Loosen pastry from side of pan with spatula. Remove sides of springform pan, but not the bottom. Garnish with slice strawberries. Cut into wedges.
Personal Notes:
I usually use a graham cracker crust or smashed up chocolate covered biscuits for my crust on the bottom and don�t bother with a side crust. I have used just sliced strawberries in sugar for the glaze as well. I often have to bake this much longer than suggested to get this to set.
Reprinted off the net, source unknown.