Preparation:
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make a well in center, and egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into ball, wrap in waxed paper and refrigerate about 1 hour. Preheat oven to 400ø. Grease bottom and side of a 9-inch spring-form pan. Remove side from pan. Roll 1/3 of dough on bottom of spring-form pan. If you can't roll it, pat it on and roll smooth. Trim edge. Bake 8-10 minutes, until golden. Divide rest of dough into 3 parts. Roll each part into a strip 2 1/2 inches wide and 10 inches long. Put together spring-form pan with baked crust on bottom. Fit strips to side of pan. (if you can't handle dough, just pat dough on sides of pan.) Allow to come up only 3/4 way up side. Refrigerate until ready to fill.
Filling
Preheat oven to 500 degrees. In large mixer bowl, combine cheese, sugar, flour, lemon peel, orange peel and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into pan. Bake 10 minutes. Reduce oven temperature to 250ø. Bake 1 hour and 20 minutes longer. Cool in pan on wire rack.
Fresh Strawberry Glaze
Arrange fresh strawberries with points up over cooled cheesecake. Spoon glaze over strawberries.
To make glaze, cook ingredients until thick and add 3 tablespoons strawberry Jell-O. Let cool 10 minutes and pour over strawberries. Refrigerate 3 hours or overnight.
Frozen Strawberry Glaze
2 pkg. frozen strawberries, drain juice (save) 3 Tbsp. cornstarch 12 drops red food coloring 3/4 - 1 c. sugar (to taste) 3 Tbsp strawberry Jell-O
Measure strawberry juice and add water, if needed, to make one cup. Mix with sugar and cornstarch. Add food coloring. Cook until thick and add Jell-O. Let cool 10 minutes. Fold in drained strawberries and pour on cheesecake. Refrigerate 3 hours or overnight.
Diane G |
