Key lime cheesecake with strawberry-butter sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ½ | cup | Butter or margarine; melted |
| 3 | packs | Cream cheese (8 ounces each), softened |
| 1¼ | cup | Sugar |
| 6 | larges | Eggs; separated |
| 1 | Carton sour cream (8 ounce) | |
| 1½ | teaspoon | Grated lime rind |
| ½ | cup | Key lime juice |
| 1¼ | cup | Fresh strawberries; hulled |
| ¼ | cup | Butter or margarine; melted |
| ½ | cup | Sifted powdered sugar |
| 1½ | teaspoon | Grated lime rind |
Directions
CHEESECAKE
STRAWBERRY-BUTTER SAUCE
Combine first 3 ingredients, and firmly press mixture onto bottom and 1" up sides of a buttered 9" springform pan.
Bake at 350F degrees for 8 minutes; cool.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1¼ cups sugar, beating well. Add egg yolks, 1 at a time, beating after each addition. Stir in sour cream, rind, and juice.
Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into crust.
Bake at 350F degrees for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around sides of cheesecake to loosen. Cool completely in pan on a wire rack; cover and refrigerate 8 hours. Serve with Strawberry-Butter Sauce.
Strawberry-Butter Sauce: Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides.
Stir in remaining ingredients. Yield: 1 cup.
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #716 by Creedenite@... on Aug 3, 1997