PASTRY: :

1 c. flour
1/4 c. butter
1/4 c. sugar
1/4 tsp. vanilla
2 egg yolks
1/2 tsp. grated lemon peel

Mix flour and sugar, add butter, vanilla and egg yolks. Mix by hand to form dough, chill one hour or so. Divide dough into fourths, roll 1/4 directly onto bottom of spring form pan (grease pan). Bake for 10 minutes at 400 degrees F. Remove from oven and increase temperature to 550 degrees, assemble pan. Roll remaining dough into narrow strips to fit sides of spring form pan (short strips are easier to handle).

FILLING:

2 1/2 lb. cream cheese
1 3/4 c. sugar
1/4 c. flour
1/4 c. heavy cream
1/2 tsp. vanilla
6 whole eggs plus 4 egg yolks
1 tsp. each grated lemon peel and orange peel

Warm cream cheese grated lemon peel and orange peel. Warm cream cheese to room temperature, add sugar, flour, cream and vanilla, mix thoroughly. Mix in eggs one at a time, mix thoroughly but do not beat, add yolks and grated peels. Pour into assembled, lined pan, bake for 10 minutes at 550 degrees, reduce heat to 225 degrees continue baking for 1 1/4 hours.

TOPPING:

2 tbsp. cornstarch
1/2 c. sugar
1/2 c. lemon juice

Mix sugar and cornstarch, add lemon juice, boil for 5 minutes, stirring constantly. Add 3/4 cup strawberry preserves, mix thoroughly, cool and pour on cooled cake.

You may use prepared pie filling for topping.