Preparation / Directions:
Preheat oven to 400°F. Mix 1 cup flour, 1/4 cup sugar, 1 tsp. lemon rind and half the vanilla in a bowl. Add 1 egg yolk and 1/2 cup butter. Use your hands to mix until blended. Pat or spread onto bottom and sides of a 10 inch pie pan. Bake about 10 minutes or until lightly browned. Set aside. Reduce oven temperature to 250°F. Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, 3/4 tsp. lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and 1 remaining egg yolk one at a time, beating after each addition until just incorporated. Beat cream and remaining vanilla. Pour into crust and bake about 1 hour until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool. Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 tsp. butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.
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