Lindy's Famous Cheesecake

Crust:
1 cup sifted all purpose flour
1/4 c. sugar
1 tsp/ grated lemon peel
1/2 tsp. vanilla
1 egg yolk
1/4 c. soft butter

In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix, with fingertips until dough cleans side of bowl.

Form into ball, and wrap in waxed paper. Refrigerate about 1 hour.

Preheat oven to 400 degrees. Grease bottom and side of 9 inch spring form pan. Remove side from pan.

Roll one third of dough on bottom of springform pan; trim edge of dough.

Bake 8-10 minutes or until golden.

Meanwhile, divide rest of dough into 3 parts. Roll each part into strip 1 1/2 inches wide and about 10 inches long. Put together springform pan, with baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only three fourths way up side of pan. Refrigerate until ready to fill.

Preheat oven to 500 degrees.

FILLING:
5- 8 oz pkg. of cream cheese
1 3/4 cups sugar
3 Tbls. flour
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel (Use a zester to avoid the bitter white part.)
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream

In large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peels, and vanilla. Beat, at thigh speed, just to blend. Beat in eggs and egg yolks one at a time. Add cream, beating just until well combined. Pour mixture into springform pan.

Bake 10 minutes. Reduce oven temperature to 250 and bake 1 hour longer.

Let cake cool in pan on wire rack. If you like you can use a glaze. Refrigerate 3 hours or overnight.

To serve:
Loosen pastry from side of pan with spatula and remove side of springform pan.

Makes 16-20 servings.

GLAZES

Strawberry Glaze
1 pkg. (10oz) frozen strawberry halves thawed
1 Tbl. sugar
2 tsp cornstarch

Drain berries, reserving 1/2 cup liquid

In a small saucepan, combine sugar and cornstarch. Stir in reserved liquid. Over medium heat bring to boiling, stirring, boil 1 min. Remove from heat; cool slightly, stir in strawberries, cool completely. Makes 1 cup.

You can also use 10 oz frozen blueberries. It make 2 cups.

CHERRY GLAZE
1 can (1lb) sour red cherries, packed in water
1/4 cup sugar 1 tablespoon cornstarch
1 tablespoon lemon juice

Drain cherries, reserve 1/2 cup liquid. Combine sugar and cornstarch and add reserved cherry liquid stirring until mixture is smooth. Bring to a boil stirring over medium heat and boil 2-3 minutes. The mixture will be thick and translucent.