2 1/2 lbs. cream cheese
1 1/4 c. sugar
3 tbsp. flour
1 1/2 tsp. grated orange peel
1 1/2 tsp. grated lemon peel
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
Pinch of vanilla bean pulp
1 egg yolk
1/2 c. butter

1. Prepare dough by combining flour, sugar, lemon peel and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in wax paper and chill 1 hour.

2. Prepare filling by combining cheese, sugar, flour, orange and lemon peel and vanilla bean pulp. Add eggs and yolks, 1 at a time, stirring after each addition. Stir in cream. Set aside.

3. Preheat oven to 400 degrees. Butter bottom and sides of 9 inch spring form pan. Remove sides from pan.

4. Roll out 1/3 of dough 1/8 inch thick and place over bottom of pan. Trim off the dough by running a rolling pin over the sharp edge. Bake for 20 minutes or until light brown. Cool.

5. Butter the sides of cake form and place over the base. Roll the remaining dough 1/8 inch and fit into pan joining ends. Trim so dough comes 3/4 way up the pan.

6. Fill pan with cheese mixture, bake for 12 to 15 minutes at 550 degrees. Reduce temperature to 200 degrees and continue baking for 1 hour. Remove from oven and cool completely.

TO GLAZE:

Arrange 1 quart strawberries (less 1 cup) on top of cake. Crush remaining cup of berries in saucepan. Add:

3/4 c. sugar
1/4 c. cold water
1 1/2 tbsp. cornstarch
1 tsp. butter
Dash of salt

Then boil gently, stirring constantly. Cool slightly. Spoon over berries on cake. Chill several hours.