Renny Darling's

Butter Cookie Crust:
1 cup flour
1/4 cup sugar
1/2 cup butter, softened

1 egg yolk
1 tablespoon water
1 tablespoon grated lemon peel

Beat together flour, sugar and butter, until mixture resembles coarse meal. Beat together egg yolk and water and beat it in, with the lemon peel, just until dough clumps together. Gather dough, and press it together to form a disc. Pat dough on the bottom and 1-inch up the sides of a 10-inch springform pan. Bake at 350° for 20 minutes or until lightly browned. Cool.

Cream Cheese Filling:
1 1/2 pounds cream cheese, softened
3/4 cup sugar
1 1/2 tablespoons flour
4 teaspoons grated lemon peel
1 teaspoon vanilla
3 eggs
1/4 cup cream

Beat cream cheese and sugar until blended. Beat in remaining filling ingredients until blended. Pour Cream Cheese Filling into prepared crust and bake at 250° for 1 hour and 20 minutes or until just set. Do not overbake. Refrigerate for at least 4 hours. Overnight is good, too. Remove from pan and place on a lovely footed platter. Top cake with plump strawberries and brush strawberries with Currant Jelly Glaze. Refrigerate until serving time. Serves 12.

Topping:
2 pints fresh strawberries, cleaned and stemmed

Currant Jelly Glaze:
Heat 3/4 cup currant jelly until melted.