Espresso and Lime

1 Preheat your oven to 425 degrees
2 Press one sheet of puff pastry into a deep pie dish and poke holes throughout the base with a fork
3 Trim away any excess dough
4 In the bowl of a stand mixer, whip together 2 8oz packages of room temperature cream cheese and 1 cup of granulated sugar until smooth and creamy
5 Add 2 teaspoons of vanilla extract and 1 tablespoon of fresh lemon juice. Mix to combine
6 Add 2 eggs and mix until all of the ingredients are fully incorporated
7 Transfer the cream cheese mixture into the pie dish
8 Gently fold over the edges of the puff pastry (see photo/instructions above)
9 To make the braids, cut six 3/4 inch strips longwise from a full length sheet of puff pastry
10 Form two braids by loosely braiding three strips, gathering them together at the top and bottom of each braid
11 Gently place them around the edge of the pie dish and press them onto the excess puff pastry
12 Whisk together the remaining egg and 1 teaspoon of water in a small bowl
13 Brush both braids with the egg wash
14 Bake on a middle rack at 425 degrees for 35-40 minutes or until the filling has set and the pastry is puffed and golden brown
15 Transfer the pie dish onto a cooling rack
16 Top with strawberries and whipped cream