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1
For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
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2
Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
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3
Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
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4
Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
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5
Wrap and refrigerate for 1 hour.
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6
Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
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7
Butter a 9-inch springform pan.
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8
Detach the sides; set aside.
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9
Cut off slightly less than one half of the dough.
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10
Break it into pieces, and scatter them over the springform bottom.
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11
Press firmly and evenly with your fingertips to make a thin layer.
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12
Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
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13
Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
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14
In- crease the oven temperature to 525 degrees.
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15
Shape the remaining pastry into a square.
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16
Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
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17
With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
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18
Cut the pastry crosswise into five 2-inch strips.
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19
Reassemble the springform pan.
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20
Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
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21
Cut what you need from the last strip to fill in the last gap.
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22
Refrigerate while you prepare the filling.
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23
For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
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24
Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
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25
Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
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26
Beat for another 30 seconds.
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27
On low speed, beat in the heavy cream.
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28
Scrape the mixture into the pan and smooth the top.
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29
Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
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30
Cool to room temperature on a rack.
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31
Cover loosely and refrigerate for at least 6 hours; overnight is best.
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32
For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
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33
If they are large, slice enough to make 1 cup.
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34
Set aside.
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35
Place the remaining berries in a medium saucepan and crush with a potato masher.
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36
Add the sugar, water, salt, and cornstarch.
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37
Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
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38
Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
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39
Remove from the heat and add the butter, lemon juice, and reserved berries.
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40
Cool to room temperature, then refrigerate until chilled.
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41
(The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
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42
Rinse a knife in hot water, shake off the excess water, and slice.
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43
Serve each portion with a spoonful of the strawberry sauce.
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44
Refrigerate leftovers.
