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Lindy's Famous Cheesecake

1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter, softened

5 8 oz pkgs cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed

In medium bowl, combine flour, sugar, lemon peel and vanilla. Make
well in center; add egg yolk and butter. Mix with fingertips until
dough cleans side of bowl. Form into a ball and wrap in waxed
paper. Refrigerate for one hour.

Preheat oven to 400 degrees F. Grease the bottom and side of a
9-inch springform pan. Remove the side from the pan. Roll one
third of dough on bottom of springform pan; trim edge of dough.
Bake 8 - 10 minutes, or until golden.

Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2"
strip, 10" long. Put together springform pan, with the baked crust
on the bottom. Fit dough strips to side of pan, joining ends to
line inside completely. Trim dough so it comes only 3/4 of the
way up side of pan. Refrigerate until ready to fill.

Preheat oven to 500 degrees F. Make Filling: In a large bowl of
electric mixer, combine cheese, sugar, flour, lemon and 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 mixture into springform pan. Bake 10 minutes.
Reduce temperature to 250 degrees F. and bake 1 hour longer.

Let cheesecake cool on wire rack. Glaze top with strawberries.
Refrigerate 3 hours or overnight. To serve, loosen pastry from
side of pan with spatula. Remove side of springform pan. Cut
cheesecake into wedges.

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