1 1/2 c. sifted flour
1/4 c. sugar
3/4 c. butter
1 egg yolk
Grated peel of 1 lemon

With electric mixer at low speed, mix all ingredients well. Refrigerate for 1 hour. Press 1/3 of this dough to base of 10 inch spring form pan. Bake at 400 degrees for 8 minutes, cool. Grease side of pan, fit over base. Press rest of dough around side of pan, up to 1/2 inch below top.

40 oz. cream cheese
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
2 egg yolks
5 eggs
1/4 c. heavy whipping cream
Grated peel of 1 lemon
Grated peel of 1/2 orange

In bowl, with mixer at low speed, beat cream cheese, sugar, flour, salt and egg yolks smooth. Beat in 5 eggs, one at a time; until smooth. Stir in heavy cream. Grated peels of lemon and orange. Pour into pan. Bake at 475 degrees for 15 minutes, then at 200 degrees for 1 1/4 hours, turn stove off. Let stand in oven for 1/2 hour, take out and cool at room temperature. Remove side of pan, refrigerate. Next day, arrange fresh fruit on top and glaze with 1/4 cup melted apple jelly. Refrigerate.