Crust: Combine first three ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of the dough on bottom of 9-inch spring-form cake pan (sides removed). Bake at 400° about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. Filling: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat till 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 cream. Turn into crust-lined pan. Bake at 450° for 12 minutes; reduce heat to 300°; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. Strawberry Glaze: Crush 1 cup fresh strawberries; add 3/4 cup water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir till thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place 1 cup whole fresh strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours. Serves 12. |