To make pastry, sift flour into a large bowl.
Add butter, sugar and egg yolks.
Knead to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit an 11-inch (28-cm) springform cake pan.
Place dough in pan without stretching.
Bake blind 10 to 15 minutes or until golden brown.
Reduce oven temperature to 350°F (175°C).
To make filling, press cottage cheese through a strainer into a large bowl.
Add sugar, cornstarch, lemon peel and eggs; beat well.
Whip cream until stiff.
Fold into cottage cheese mixture.
Turn into pastry shell.
Bake 50 to 60 minutes.
Cool slightly in pan before transferring to a rack to cool completely.
Wash and hull strawberries; dry on paper towels.
Halve each strawberry and arrange over cheesecake.
Warm jelly in a small saucepan.
Drizzle warm jelly over strawberries to glaze.