Lindy'S Cheesecake With Strawberry Glaze - cooking recipe

Ingredients

Pastry Crust
1 cup flour, sifted
1/4 cup sugar
1 tablespoon lemon peel, freshly grated
1 egg yolk
1/2 cup butter, room temperature
1/2 teaspoon vanilla
Filling
5 (8 ounce) packages cream cheese, room temperature (2 1/2 pounds)
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons orange peel, freshly grated
1 1/2 teaspoons lemon peel, freshly grated
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup whipping cream
Strawberry Glaze
4 cups strawberries, washed and hulled
3/4 cup sugar
1/4 cup water, cold
1 1/2 tablespoons cornstarch
1 pinch salt
1 teaspoon butter

Preparation

Preheat oven to 400 degrees F.
Combine flour, sugar and lemon peel.
Make a well in center and drop in egg yolk, butter and vanilla.
Quickly work together until well blended.
Wrap in waxed paper and chill 1 hour.
Detach bottom from springform pan.
Roll out about 1/3 of the dough 1/8\" thick.
Fit over bottom of buttered 9\" springform pan.
Trim and save extra dough.
Bake circle of dough about 8-10 minutes or until golden.
Cool.
Butter sides of pan and place sides over bottom.
Turn up oven to 500 degrees F.
Roll out remaining dough and line pan 3/4 of the way up sides.
Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
Add eggs, one at a time, mixing well after each addition.
Blend in cream thoroughly.
Turn cheese mixture into springform pan and bake 10-12 minutes.
Reduce heat to 200 degrees F and bake 1 hour.
Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
Remove sides of pan and refrigerate cake.
To Make Strawberry Glaze:
Reserve the largest and most attractive berries for the top of cheesecake.
Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
Stirring constantly,boil mixture for about 2 minutes.
Blend in butter.
Remove from heat, pour into blender and puree.
Let cool slightly.
Arrange whole berries on cheesecake and spoon glaze over all.
Chill several hours before serving time.