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

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