Close
Ingredients
| graham cracker crumbs: 2 cups |
| granulated sugar: 1/4 cup |
| salted butter: 1/2 cup (melted) |
| cream cheese: 24 oz |
| granulated sugar: 1 1/4 cups |
| eggs: 6 (separated) |
| sour cream: 8 oz |
| lime zest: 1 1/2 tsp |
| key lime juice: 1/2 cup |
| strawberries (whole): 1/8 cup |
| salted butter: 1/4 cup (melted) |
| powdered sugar (unsifted): 1/2 cup (sifted) |
| lime zest: 1 1/2 tsp |
Key Lime Cheesecake With Strawberry Butter Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- Combine first 3 ingredients in a small bowl, stirring well.
- Firmly press mixture in bottom and 1 inch up the side of a buttered 9 inch springform pan.
- Bake crust at 350°F 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 1/4 cups sugar. Add 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 from; fold into cream cheese mixture. Pour batter into prepared crust.
- Bake at 350°F for 1 hour and 5 minutes; turn off oven. Partially open 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.
- Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients.