Recipes

In a bowl, combine flour, sugar and lemon peel; cut in butter until crumbly. Pat dough onto the bottom and 1-in. up the sides of a greased 9-in. sprung for pan. Place on a balking sheet. Bake at 325 F. for 15-20 minutes or until lightly browned. Cool on a wire rack.

In a large 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 strawberries 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 minutes.

Carefully pour reserved batter over bottom layer. Spoon remaining pureed strawberries 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 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

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