Key Lime Cheesecake with Strawberry-Butter Sauce
Yield
1 cakePrep
30 minCook
90 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
butter
melted |
|
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 1 ¼ | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 8 | ounces |
sour cream
|
|
| 1 ½ | teaspoons |
lime zest
grated |
*
|
| ½ | cup |
key lime juice
|
|
| Strawberry butter sauce | |||
| 1 ¼ | cups |
strawberries
fresh, hulled |
*
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 ½ | teaspoons |
lime zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 118 | ml |
butter
melted |
|
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 296 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 231.2 | ml/g |
sour cream
|
|
| 7.5 | ml |
lime zest
grated |
*
|
| 118 | ml |
key lime juice
|
|
| Strawberry butter sauce | |||
| 296 | ml |
strawberries
fresh, hulled |
*
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
powdered sugar
sifted |
|
| 7.5 | ml |
lime zest
grated |
*
|
Directions
Combine first 3 ingredients, and firmly press mixture onto bottom and 1 inch up sides of a buttered 9 inchspringform pan.
Bake at 350℉ (180℃) F 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 350℉ (180℃) F 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.
