Cheesecake

2 c. flour
1/2 c. sugar
2 tsp. grated lemon peel
1 c. butter
2 slightly beaten eggs
1/2 tsp. vanilla

Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on the bottom of 12 inch spring pan, sides removed. Bake at 400˚ about 6 minutes. Pat (golden brown) remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.

Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 T. flour
1/4 tsp. salt
5 eggs
2 egg yokes
1/4 c. heavy cream

Stir cream cheese to soften. Beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Fold eggs and yoke, one at a time, beating well after each time. Gently stir in cream. Turn into crusted lined pan. Bake in very hot oven 500˚ for 5-8 minutes or until top edge of crust is golden. Reduce oven heat to 200˚, bake for 1 hour longer. Remove oven from pan and about 3 hours remove sides of pan. Glaze.

Strawberry Glaze
2-3 c. fresh strawberries
1 c. water
1 1/2 Tbsp. Cornstarch
1/2 to 3/4 c. sugar

Crush 1 cup berries and water and cook 2 minutes sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling stir constantly. Cook and stir until thick and clear. (Add red color). Cool to room temperature. Place remaining berries on top of cooled cheesecake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.

Pineapple Glaze
Mix 3 Tbsp. Sugar and 1 Tbsp. cornstarch, stir in 1 cup of unsweetened pineapple juice, then add 1/4 t. grated lemon peel. Stirring until mixture thickens, boiling. Cool to room temperature. Trim cake with red pineapple rings, spoon glaze. Chill 2 hours.