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1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter or margarine
1 slightly beaten egg yolk
1/4 teaspoon vanilla
5 8-ounce packages cream cheese (40 ounces)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 or 5 eggs (1 cup)2 egg yolks
1/4 cup whipping cream
Topping and glaze (recipe follows)
Preheat Oven 400F.
Combine flour, sugar and lemon peel. Cut in butter till mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (400F) about 8 minutes or till golden; cool. Attach sides to bottom, butter, and pat remaining dough on sides to height of 1 3/4 inches.
Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat until creamy. Add vanilla and lemon peel. Mix sugar, flour and salt , gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream.
Turn into crust-lined pan. Bake at 450F for 12 minutes; reduce heat to 300F and continue baking 55 minutes.
Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer. Decorate with pineapple slices cut in half and and strawberries. Pour strawberry glaze over top and chill about 2 hours before serving.
Strawberry Glaze and Topping:
3 cups fresh strawberries
1 cup water
1 1/2 tablespoons cornstarch
3/4 cup sugar
small can of pineaple slices (cut in half)
Crush 1 cup of the strawberries; add the water, and cook 2 minutes; sieve. Mix corn-starch with sugar stir into hot berry mixture. Bring to boiling, stirring constantly. Cook and stir till thick and clear. Cool to room temperature. Place pineapple halves in pinwheel fashion, place remaining strawberries atop cake .
Pour glaze over top and chill for 2 hours before serving.