CRUST:

1 c. flour, sifted
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/2 tsp. vanilla

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4 or 5 eggs to make 1 c.
2 egg yolks
1/4 c. whipping cream

CRUST: Combine first three ingredients, cut in butter until crumbly, add egg yolk and vanilla, blend thoroughly. Pat into 9" cheesecake pan, sides removed 1/3 of crust mixture. Bake at 400 degrees for 8 minutes or until golden. Cool. Attach sides of pan, grease them with butter and press rest of crust mixture up sides, about 1 3/4" high.

FILLING: Soften cream cheese, beat until creamy, add vanilla and lemon peel. Mix next 3 ingredients, gradually blend them into cheese mixture. Add eggs and yolks one at a time, beating after each one is added. Gently stir in cream. Turn into crust. Bake at 450 degrees 12 minutes then lower heat to 300 degrees and bake 55 minutes. Remove from oven, after 1/2 hour loosen sides with knife. After 1 hour, remove sides. Cool completely. Can be glazed with pineapple or strawberries. 12 servings.

A teaspoon of sugar added to onions before frying will improve the flavor.