|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Cream cheese||40 Ounce, softened (5 Packages)|
|Grated lemon peel||3⁄4 Teaspoon|
|Sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||3 Tablespoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Cherry sauce/Strawberry glaze||1 Cup (16 tbs)|
For crust, combine 1 cup flour, 1/4, cup sugar, and 1 teaspoon grated lemon peel.
Cut in butter till crumbly.
Add 1 beaten egg yolk and 1/4 teaspoon vanilla; mix well.
Pat one-third of the dough on bottom of a 9-inch spring-form pan (sides removed).
Bake at 400° about 8 minutes.
Butter sides of springform pan; attach to the bottom.
Pat remaining dough on sides of pan to a height of 1-14 inches.
For filling, beat cream cheese till creamy; add -14 teaspoon grated lemon peel and 1/4 teaspoon vanilla.
Combine 1 3/4 cups sugar, 3 tablespoons flour, and 1/4 teaspoon salt; gradually blend into cheese mixture.
Add eggs and 2 egg yolks, one at a time, beating after each addition just to blend.
Gently stir in whipping cream.
Turn into crust-lined pan.
Bake at 450° for 12 minutes.
Reduce heat to 300°; bake till knife inserted off-center comes out clean, about 55 minutes longer.
Remove from oven; cool 30 minutes.
Loosen sides of cheesecake from pan with spatula.
Cool 30 minutes more; remove sides of pan.
Cool 2 hours.
Meanwhile, prepare Cherry Sauce or Strawberry Glaze; top cheesecake.