INGREDIENTS
for the crust (makes 2)
2 ½ cups all-purpose flour
1 ¼ teaspoons salt
6 Tablespoons unsalted butter, cold and cubed
¾ cup vegetable shortening, cold
½ cup ice water (water with ice, not just cold water)
for the filling
½ cup heavy cream
(2) 8-ounce packages cream cheese, softened
½ cup granulated sugar
juice and zest of 1 lemon
1 teaspoon pure vanilla extract
for the topping
1 ½ pounds strawberries, hulled and sliced
3 Tablespoons strawberry or raspberry preserves
METHOD
for the crust
Combine flour and salt in large bowl. Add butter and shortening. Combine the butter and shortening into the flour mixture until it forms into pea-sized bits of dough. Add 1 Tablespoon of ice water at a time to the dough mixture, stirring after each Tablespoon you add until large clumps start to form, anywhere from ½ cup to ¾ cup. Don’t add more water than you need.
Press into a pie pan, pressing until dough is smooth. Prick all over with a fork and bake until golden, 15-20 minutes. Let cool.
for the filling
Beat heavy cream until stiff peaks form. In a separate bowl, combine cream cheese and sugar until smooth. Next, add vanilla, and lemon juice and zest. Beat until combined. Gently add in whipped cream. Spoon mixture into the crust and smooth out the top.
Arrange strawberries on top of cheesecake until the top is covered.
Heat preserves and 2 teaspoons of water in the microwave, about thirty seconds. Brush over berries and refrigerate tart until chilled.
