Recipe - Key Lime Cheesecake With Strawberry-Butter Sauce

CHEESECAKE
2 cup Graham cracker crumbs
One fourth cup Sugar
One half cup Butter or margarine; melted
3 pack Cream cheese (8 ounces
each), softened
1 One fourth cup Sugar
6 lg Eggs; separated
1 Carton sour cream (8 ounce)
1 One half teaspoon Grated lime rind
One half cup Key lime juice

STRAWBERRYBUTTER SAUCE
1 One fourth cup Fresh strawberries; hulled
One fourth cup Butter or margarine; melted
One half cup Sifted powdered sugar
1 One half teaspoon Grated lime rind

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 One fourth 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
StrawberryButter Sauce.

StrawberryButter 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 MCRecipe Digest V1 #716 by
Creedenite@aol.com on Aug 3, 1997