Ingredients
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2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup butter, melted
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24 ounces cream cheese
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1 1/4 cups sugar
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6 eggs, separated
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8 ounces sour cream
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1 1/2 teaspoons grated lime rind
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1/2 cup key lime juice
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1/8 cup strawberry
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1/4 cup butter, melted
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1/2 cup powdered sugar, sifted
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1 1/2 teaspoons grated lime rind
Instructions
- 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.