Image Transcription: Handwritten Recipe

CHEESECAKE

CRUST

1 cup sifted all purpose flour (sift before measuring)
½ cup sugar
1 teaspoon grated lemon peel
½ teaspoon vanilla extract
1 egg yolk
¼ cup butter or regular margarine softened

Filling

5 pkg (8-oz size) cream cheese softened
1¾ cups sugar
3 tablespoon flour
2 teaspoon grated lemon peel
1½ teaspoon grated orange peel
¼ teaspoon vanilla extract
5 eggs plus 2 egg yolks
¼ cup heavy cream

Pineapple Glaze

2 tablespoon sugar
4 teaspoon cornstarch
2 cans (8½ oz) crushed pineapple in heavy syrup undrained
2 tablespoon lemon juice
2 drops yellow food color

1. Preheat to 400F
   Grease inside of 9-inch springform pan (3 inches high) Remove side. Make crust in medium bowl
   Combine flour, sugar, lemon peel, vanilla. Make well in center. With fork blend in yolk and butter. Mix with fingertip until smooth.

2. On bottom of pan, form half of dough into ball. Place waxed paper on top, roll pastry to edge of pan. Remove paper. Bake 6 to 8 min or until brown. Cool. Meanwhile divide rest of ingredients into three parts. Cut six strips of waxed paper, 3 inches wide.

3. On dampened surface, between paper strip, roll each part 2½ inches wide and 9 inches long. Assemble springform pan with crust on bottom. Line inside of pan with pastry strips, overlapping ends. Remove wax paper strips. Preheat oven 450F. Filling in large mix bowl. Blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks one at a time. Beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan, bake 10 min. Lower oven to 250F.

4. Bake 1 hour longer. Remove to rack to cool - 2 hrs. Make glaze in small saucepan. Combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring. Boil 1 minute or until thickened and cool. Spread surface of cheesecake with glaze. Refrigerate until well chilled - 3hrs. To loosen pastry from side of pan, remove side of springform.
   Garnish with strawberries.

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