Ingredients:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon grated lemon peel
1/2 cup cold butter
Filling ingredients:
4 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
4 eggs, lightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup pureed fresh strawberries, divided
8 to 10 drops red food coloring (optional)
Directions:
- In a bowl, combine flour, sugar and lemon peel
- Cut in butter until crumbly
- Pat dough on to the bottom and 1 in. up the sides of a greased 9 in. springform pan
- Place on a baking sheet
- Bake at 325 degrees for 15-20min. or until lightly browned
- Cool on a wire rack
- In a larger mixing bowl, beat the cream cheese, sugar, flour and cream until SMOOTH
- Add eggs
- Beat on low speed just until combined
- Beat in lemon juice and vanilla just until blended
- Pour 2 1/2 cups batter into a bowl; set aside
- Stir 3/4 cup pureed straberries and food coloring (if desired) into remaining batter
- Pour into crust
- Place pan on a double thickness of heavy-duty foil (about 16 in square)
- Securely wrap foil around pan
- Place in a large baking pan
- Add 1 in of hot water to larger pan
- Bake for 35 min.
- Carefully pour reserved batter over bottom layer
- Spoon remaining pureed berries over batter
- Carefully cut through top layer only with a knife to swirl
- Bake 40-50 minutes longer or until center is almost set
- Remove pan from water bath
- Cool on a wire rack for 10 min
- Carefully run a knife around edge of pan to loosen
- Cool 1 hr longer
- Refrigerate overnight
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