| 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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