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.