Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray.
In a large bowl combine flour, powdered sugar, 1 tsp lemon zest and butter. Cut together with a pastry cutter until mixture is crumbly. It will be dry, don’t worry.
Press the mixture into the prepared pan.
Bake for 20 minutes until edges start to golden.
Meanwhile, in bowl of stand mixer beat together cream cheese, remaining zest and granulated sugar until smooth. Add eggs one at a time, stirring until combined. Stir in lemon juice.
When crust is golden, remove from oven and spread strawberry preserves evenly on top. Pour cream cheese mixture on top of preserves.
Continue baking for 25 minutes until cheesecake is set in the middle.
Allow to cool on wire rack for 20 minutes and then chill in refrigerator for at least 4 hours.
Cut into squares when ready to serve.
Garnish with whipped cream and strawberries if desired.
Recipe adapted from Southern Living