Cheese Cake

2 cups flour
1/2 cup sugar
2 tsp. grated lemon peel
1 cup butter or oleo
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 bottom of 12 inch spring pan, sides removed. Bake in hot oven, 400 degrees about 6 minutes or until golden brown. Pat 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 cup sugar
3 Tbsp. flour
1/4 tsp. salt
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream

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

Strawberries Glaze:
2-3 cups fresh strawberries
1 cup water
1 1/2 Tbsp. cornstarch
1/2 to 3/4 cup sugar

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

Pineapple Glaze:
Mix 3 Tbs. sugar and 1 Tbs. cornstarch, stir in 1 cup unsweetened pineapple juice. Add 1/2 tsp. grated lemon peel. Stir and boil until mixture thickens. Cool to room temperature. Trim cake with red pineapple rings, spoon on glaze. Chill 2 hours.