Lindy`s Famous Cheesecake

1 c Flour -- cubed

1/4 c Sugar

1 t Grated lemon peel

1/2 ts Vanilla

1 Egg yolk

1/4 c Butter -- softened

Filling: 5 8 oz cream cheese - softened

1 3/4 c Sugar

3 tb Flour

1 1/2 ts Grated lemon peel

1 1/2 ts Grated orange peel

1/4 ts Vanilla

5 Eggs

2 Egg yolks

1/4 c 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 400F. Grease the bottom and side of a 9" 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 mins, 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 500F. 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 mins. Reduce temperature to 250F and bake 1 hour longer. Let cheesecake cool in 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. And, boy, is it good, Squeaks From [email protected] Thu Jun 13 05:39:37 1996 Recipe By : McCall`s New Cookbook