Instructions

1. Early the day before: With electric mixer at low speed, mix well 1-1/2 cups sifted regular all-purpose flour, 1/4 cup granulated sugar, 3/4 cup butter or margarine, 1 egg yolk and grated peel 1 lemon; refrigerate 1 hour.
2. Press 1/3 of this dough to base of 10-inch spring-form pan.
3. Bake at 400 (F) for 8 minutes; cool.
4. Grease side of springform pan; fit over base; press rest of dough around side up to 1-inch below top.
5. In a bowl, with electric mixer at low speed, beat 40 ounces of cream cheese, sugar, flour, salt, and 2 egg yolks until smooth; then beat in the 5 eggs, one at a time, till smooth.
6. Stir in the heavy cream, grated peels of lemon and orange; pour into springform pan.
7. Bake at 475 (F) for 15 minutes, then at 200 (F) for 1-1/4 hours.
8. Let stand in oven 1/2 hour, then cool at room temperature, remove side of pan; refrigerate.
9. Early next day: Cut each slice from a drained 8-1/4-ounce can sliced pineapple into 8 pieces; arrange on cake with 1-1/2 cups fresh strawberry slices, 1/2 cup halved seedless grapes, as pictured: glaze with 1/4 cup melted apple jelly.
10. Chill.
11. Serve in 24 wedges, cleaning knife often with damp cloth.