Key Lime Cheesecake with Strawberry-Butter Sauce 2 cups graham cracker crumbs ¼ cup sugar ½ cup butter, melted 3- 8 oz. packages cream cheese, softened 1 ¼ cups sugar 6 eggs, separated 1-8oz. carton sour cream 1 ½ tsp grated lime rind ½ cup Key lime juice Strawberry-Butter Sauce Combine first 3 ingredients in a small bowl, stirring well. Firmly press mixture in bottom and 1 inch up sides of a buttered 9-inch springform pan. Bake crust at 350 for 8 minutes, let cool in pan on a wire rack. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 ¼ cups sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in sour cream, lime rind, and lime juice. Beat egg whites at high speed until stiff peaks form; fold inot cream cheese mixture. Pour batter into prepared crust. Bake at 350 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 edge of pan to release sides. Cool completely in pan on a wire rack; cover and chill 8 hours. Serve with Strawberry-Butter Sauce. Yield 1 9” cheesecake. Strawberry-Butter Sauce 1 ¼ cups fresh strawberries hulled ¼ cup butter, melted ½ cup sifted powdered sugar 1 ½ tsp grated lime rind Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients. Yield: 1 cup. |
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