Recipe By : Southern Living Magazine
Serving Size : 10 Preparation Time :0:00
Categories : Pies, Cakes & Desserts
Amount Measure Ingredient -- Preparation Method
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Cheesecake:
2 cups Graham cracker crumbs
1/4 cup Sugar
1/2 cup Butter -- melted
24 oz Cream cheese (3 pkg) -- softened
1 1/4 cups Sugar
6 large Eggs -- separated
8 oz Sour cream
1 1/2 teaspoons Lime zest -- grated
1/2 cup Key lime juice
Strawberry-Butter Sauce:
1 1/4 cups Fresh strawberries -- hulled
1/4 cup Butter -- melted
1/2 cup Powdered sugar -- sifted
1 1/2 teaspoons Lime zest -- grated
Combine first 3 ingredients, and firmly press mixture onto bottom and
1" up sides of a buttered 9" springform pan.
Bake at 350°F for 8 minutes; cool.
Beat cream cheese at medium speed with an electric mixer until
fluffy; gradually add 1-1/4 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 350°F 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.
