Key Lime Cheesecake With Strawberry Butter Sauce
photo by Rebecca Louise
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄2 cup butter, melted
- 24 ounces cream cheese
- 1 1⁄4 cups sugar
- 6 eggs, separated
- 8 ounces sour cream
- 1 1⁄2 teaspoons grated lime rind
- 1⁄2 cup key lime juice
- 1⁄8 cup strawberry
- 1⁄4 cup butter, melted
- 1⁄2 cup powdered sugar, sifted
- 1 1⁄2 teaspoons grated lime rind
directions
- 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.
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Reviews
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This cheesecake is simply WONDERFUL! I topped it with kiwi and blueberries instead of stawberries. I'll try the strawberries next time, and there WILL be a next time. Because the texture of this cheesecake is so fluffy, it falls apart when you cut it. Consequently, it would be a good candidate for individual cheesecakes. I think I'll go with that next time, so the presentation is prettier. The flavor and light texture make this a delight to the tastebuds! I used Zylitol instead of sugar, which worked out fine. I also sub'd lime oil for the lime zest, which also was fine. (Lime oil is different than lime extract I think.) I wrapped the pan in foil and baked it in a water bath. It didn't seem done when the time was up, so I left it in the still warm oven (heat off) for an extra 15 min. or so. That did the trick.
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I just realized that I owe this recipe a review because it was my introduction to Recipezaar back in 2005. First recipe I ever made from Recipezaar and wow! I followed the recipe exactly and it came out heavenly! It did crack pretty badly on top, but I covered the whole thing in the strawberry sauce which made for a pretty presentation and was delicious! Everyone raved! A perfect end to our Mexican dinner/marguerita night.
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I had a customer request a key lime flavored cake so I used this recipe. Unfortunately I did not get to taste it since I was selling it but I followed the instructions to a tee and it turned out fabulous. Cooking time was spot on and I only had one small crack. I covered the top of the cake with the strawberry sauce and piped whipped cream around the edges. Then I sprinkled the top with lime rind and made a flower out of one of the key limes for the middle of the cake. Looked beautiful!
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Tweaks
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This cheesecake is simply WONDERFUL! I topped it with kiwi and blueberries instead of stawberries. I'll try the strawberries next time, and there WILL be a next time. Because the texture of this cheesecake is so fluffy, it falls apart when you cut it. Consequently, it would be a good candidate for individual cheesecakes. I think I'll go with that next time, so the presentation is prettier. The flavor and light texture make this a delight to the tastebuds! I used Zylitol instead of sugar, which worked out fine. I also sub'd lime oil for the lime zest, which also was fine. (Lime oil is different than lime extract I think.) I wrapped the pan in foil and baked it in a water bath. It didn't seem done when the time was up, so I left it in the still warm oven (heat off) for an extra 15 min. or so. That did the trick.
RECIPE SUBMITTED BY
MelinOhio
Middletown, Ohio