CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cakes & des, Pies |
10 |
Servings |
INGREDIENTS
2 |
c |
Graham cracker crumbs |
1/4 |
c |
Sugar |
1/2 |
c |
Butter or margarine, melted |
3 |
|
Cream cheese, 8 ounces |
|
|
each softened |
1 1/4 |
c |
Sugar |
6 |
|
Eggs, separated |
1 |
|
Carton sour cream, 8 ounce |
1 1/2 |
t |
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 |
t |
Grated lime rind |
INSTRUCTIONS
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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”