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Key Lime Cheesecake w/ Strawberry Sauce

Source of Recipe

Southern Living 1996 Annual Recipes


Recipe Introduction

Amazingly good! I made one change: I used gingersnap crumbs instead of graham cracker crumbs. You could also try animal crackers – this is what Cooks Illustrated recommends. I also use the water-bath method to cook the cheesecake.

List of Ingredients

CHEESECAKE:
2 c. graham cracker crumbs
¼ c. sugar
½ c. butter, melted
3 (8 oz.) pkgs. Cream cheese, softened
1 ¼ c. sugar
6 large eggs, separated
1 (8 oz.) sour cream
1 ½ t. grated lime rind
½ c. Key lime juice

STRAWBERRY-BUTTER SAUCE:
1 ¼ c. fresh strawberries, hulled
¼ c. butter, melted
½ c. sifted 10X
1 ½ t. grated lime rind



Recipe

CHEESECAKE:

Preheat oven to 350 degrees.

Combine first 3 ingredients, and firmly press mixture on bottom and 1” up the sides of a buttered 9” springform pan.

Bake for 8 minutes. Cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 ¼ c. 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 into cream cheese mixture. Pour batter into crust.

Bake 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.

STRAWBERRY-BUTTER SAUCE:

Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients.