PASTRY:

1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon rind
1/4 tsp. vanilla
1/4 c. butter
1 egg yolk

Mix flour, sugar, lemon rind, and vanilla with pastry cutter in medium sized bowl. Cut in butter, stir in egg yolk. Shape into mound, wrap in wax paper. Chill at least one hour. Heat oven to 400 degrees. Remove side from nine inch spring form pan. Place one third of dough on ungreased bottom of pan bottom, remove paper. Bake in hot oven 400 degrees for 5 minutes or until golden. Remove from oven; turn it on pan bottom. Grease side of spring form pan; fit over cooled base. Form remaining dough into thick rectangle, cut in half lengthwise; line side of pan, patting and stretching dough to fit (patching won't hurt, but dough must be paper think and cover side completely).

CHEESE FILLING:

1/4 tsp. vanilla
5 whole eggs, unbeaten
2 egg yolks
1/4 c. heavy cream
5 (8 oz.) pkg. cream cheese
1 3/4 c. sifted granulated sugar
3 tbsp. flour
1/4 tsp. salt
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind

Soften cream cheese in large bowl, beat until fluffy. Mix sugar, flour, salt, orange and lemon rinds and vanilla; add very slowly to cheese; beat until smooth. Add eggs and egg yolks, one at a time, beating well after each addition; stir in cream. Turn into pastry lined pan.

Bake in 500 degree oven for 12 minutes. Do not open oven door, reduce oven temperature to 200 degrees, bake cake one hour longer (maybe 2 hours). Remove from oven and cool on rack. Cake will shrink slightly as cools. When cool, loosen cake from pan with spatula, remove side of pan; chill cake. Serve with fresh fruit if desired. Makes 16 generous servings.

It is wise to make the cake a day before it is to be served, since it takes a long time to chill.