Ingredients
1-1/4 cups all-purpose flour1 tablespoon sugar1 teaspoon grated lemon zest1/2 cup cold butter, cubedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar2 tablespoons all-purpose flour2 tablespoons heavy whipping cream4 large eggs, lightly beaten1 tablespoon lemon juice2 teaspoons vanilla extract1 cup pureed fresh strawberries, divided8 to 10 drops red food coloring, optional
Preparation
In a small bowl, combine the flour, sugar and lemon zest; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set aside.
Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 35 minutes.
Carefully pour reserved batter over bottom layer. Spoon remaining pureed berries over batter in three concentric circles. Carefully cut through top layer only with a knife to swirl.
Bake 40-50 minutes longer or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
