|All-purpose flour||2 Cup (32 tbs) (Regular Variety)|
|Granulated sugar||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs), softened|
|Soft cream cheese||40 Ounce (5 Packages Of 8 Ounce Each)|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
|Canned sliced pineapple||8 Ounce, drained (1 Can)|
|Sliced fresh strawberries||1 1⁄2 Cup (24 tbs)|
|Halved seedless grapes||1⁄2 Cup (8 tbs)|
|Apple jelly||1⁄4 Cup (4 tbs), melted|
Early in day: Grate lemons; reserve half of peel for dough, half for filling.
Grate orange and reserve half of peel for filling.
(Use rest in stuffing.) With electric mixer at low speed, mix 1 1/2 cups sifted flour, 1/4 cup sugar, butter, 1 egg yolk and half of lemon peel; refrigerate 1 hour.
Preheat oven to 400°F.
Press 1/3 of dough into bottom of 10-inch springform pan.
Bake 8 minutes; cool.
Press rest of dough around side up to 1 inch below top.
Increase oven heat to 475°F.
In bowl, with electric mixer at low speed, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, salt and 2 egg yolks until smooth.
Beat in eggs, one at a time, until smooth.
Stir in cream and reserved peels.
Pour into springform pan.
Bake 15 minutes, then reduce heat to 200°F.
Bake 1 1/4 hours.
Turn off heat; let stand in oven 1/2 hour; remove to rack.
When cool, remove side of pan; refrigerate cake.
About 1 hour before serving: Cut each pineapple slice into 8 pieces.
Arrange on cake with strawberries and seedless grapes.
Brush melted jelly over fruit; chill.