*  Exported from  MasterCook  *
 
              KEY LIME CHEESECAKE WITH STRAWBERRY-BUTTER SAUCE
 
 Recipe By     : Southern Living Magazine
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pies, Cakes & Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cheesecake:
    2      cups          graham cracker crumbs
      1/4  cup           sugar
      1/2  cup           butter or margarine -- melted
    3      packages      cream cheese (8 ounces each) -- softened
    1 1/4  cups          sugar
    6      large         eggs -- separated
    1      carton        sour cream (8 ounce)
    1 1/2  teaspoons     grated lime rind
      1/2  cup           Key lime juice
 					
                         Strawberry-Butter Sauce:
    1 1/4  cups          fresh strawberries -- hulled
      1/4  cup           butter or margarine -- melted
      1/2  cup           sifted powdered sugar
    1 1/2  teaspoons     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 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.
 
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