CHEESECAKE RECIPE



Filling

5               8 oz. package softened cream cheese
3/4 tsp         grated lemon peel
1/4 tsp         vanilla
1 3/4 cups      sugar
3 tbl           flour
1/4 tsp         salt
4               large eggs
2               egg yolks
1/4 cup         whipping cream

Beat cream cheese until creamy; add lemon peel and vanilla.  In separate bowl
combine sugar, flour, and salt; gradually blend this mixture into cheese
mixture.  Add eggs and egg yolks one at a time beating after each addition. 
Gently stir in whipping cream.  Turn into crust lined pan.  Bake at 450 for 12
min., reduce to 300 and bake until knife inserted off-center comes out clean
(about 1 hr.).  Cool 30 min.  Loosen sides with spatula and cool 30 min. 
Remove sides and cool 2 hr.  Add glaze.


Crust

1 cup           flour
1/4 cup         sugar
1 tsp           grated lemon peel
1/2 cup         butter
1               slightly beaten egg yolk
1/2 tsp         vanilla

Combine lemon, sugar, and flour.  Cut in butter till crumbly.  Add yolk and
vanilla.  Mix well.  Put 1/3 dough on bottom of 9 in. springform pan.  Bake at
400 for a 4 min.  Cool.  Attach sides and press remaining dough along sides.



For a smaller filling:

4               8 oz. packeage softened cream cheese
3/4 tsp         grated lemon peel
1/4 tsp         vanilla
1.4 cups        sugar
2.5 tbl         flour
1/4 tsp         salt
4               large eggs
1               egg yolks
1/4 cup         whipping cream

Soften the cream cheese in a microwave and then beat until creamy.  Add
vanilla, lemon peel, whole eggs, and egg yolk and beat into a uniform mixture. 
Add sugar, flour, and salt.  Gently stir in whipping cream.  Pour into a pan
lined with crust.  Bake at 450 for 12 min., reduce to 300 and bake until knife
inserted near the center comes clean (about 1 hr.).  Cool for 30 min. and then
loosen sides with spatula.  Allow to cool before adding any fruit topping.