Throwback Thursday, Recipe Style!

Happy throwback Thursday to one of my favorite recipes: Key Lime Cheesecake with Strawberry Sauce!

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FW108-Recipes

Talk about a yummy recipe that is perfect for all year long!

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 cup butter, melted
  • 3 – 8oz. packages of cream cheese, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 – 8oz. container sour cream
  • 1 1/2 tsp grated lime rind (lime zest)
  • 1/2 cup Key Lime Juice (recommend Kermit’s Key Lime Shoppe juice; order online only)

Preparation

  1. Preheat oven to 350 degrees.
  2. Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  3. Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.
  4. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups of sugar, beating till blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, rind and juice. Pour batter into cooled crust.
  5. Place in 325 degrees oven and bake for 1 hour and 5 minutes; turn the oven off. Partially open the oven door; let stand in oven for 15 minutes. Remove from the oven and immediately run a knife around the edge of pan, releasing the sides.
  6. Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries and lime rind.

Strawberry Sauce

Ingredients

  • 1 1/4 cups fresh strawberries
  • 1/4 cup white sugar
  • 1 1/2 tsp lime rind
  • 1 tsp lemon juice (or more to taste)
  1. Process all ingredients in a food processor until smooth, stopping to scrape down the sides.
  2. *Sauce should be a bit tangy, but not overwhelmingly so.
  3. Drizzle over the top slices of the cheesecake when serving.

Raspberry Sauce (alternate)

Ingredients

  • 1/2 jar seedless raspberry jam
  • 1/2 cup fresh raspberries, halved
  • 1 Tbsp lemon juice
  1. Cook all ingredients over medium heat, stirring constantly so the sauce cooks but doesn’t stick. Once the jam turns into a liquid, remove from heat and cool, then refrigerate. Drizzle over slices of cheesecake when served.

Enjoy!

xoxo,

Megan

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