| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Cakes & des | 10 | Servings | |
INGREDIENTS
| 2 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/2 | c | Butter or margarine; melted |
| 3 | pk | Cream cheese (8 ounces each), softened |
| 1 1/4 | c | Sugar |
| 6 | lg | Eggs; separated |
| 1 | Carton sour cream (8 ounce) | |
| 1 1/2 | ts | Grated lime rind |
| 1/2 | c | Key lime juice |
| 1 1/4 | c | Fresh strawberries; hulled |
| 1/4 | c | Butter or margarine; melted |
| 1/2 | c | Sifted powdered sugar |
| 1 1/2 | ts | Grated lime rind |
INSTRUCTIONS
CHEESECAKE STRAWBERRY-BUTTER SAUCE Combine first 3 ingredients, and firmly press mixture onto bottom and 1" up sides of a buttered 9" springform pan. Bake at 350F degrees 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 350F 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. Stir in remaining ingredients. Yield: 1 cup. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #716 by Creedenite@aol.com on Aug 3, 1997
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