Key Lime Cheesecake With Strawberry Butter Sauce

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Yum, it doesn't get any better than this. My very favorite cheesecake.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a small bowl, stirring well.
  2. Firmly press mixture in bottom and 1 inch up the side of a buttered 9 inch springform pan.
  3. Bake crust at 350°F for 8 minutes, let cool in pan on a wire rack.
  4. 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.
  5. Beat egg whites at high speed until stiff peaks from; fold into cream cheese mixture. Pour batter into prepared crust.
  6. 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.
  7. Cool completely in pan on a wire rack; cover and chill 8 hours.
  8. Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients.

Reviews

Most Helpful

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.

Cook In Southwest July 02, 2010

The only thing wrong with this cheesecake is that it was FLUFFY! My family and I prefer a thick and creamy cheesecake, but that's not a big deal--next time I simply won't add the egg whites. The flavor was great, and so was the sauce! Great for summer! Thanks so much! Definitely a keeper!!

Candice H. June 18, 2010

Super Scrumptious! Instead of the strawberry butter I made a compote of tangelo, orange, kiwi, and mango to go on top, and let me tell you - it's to die for!

Chocolate Covered Mimz May 30, 2010

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