Key Lime Cheesecake with Strawberry Sauce

Recipe from

Oxmoor House


2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup Key lime juice
Garnishes: strawberry halves, lime slices, lime zest


Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan. Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, lime rind, and juice. Pour batter into crust.

Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes.

Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.

The Coastal Living Cookbook,

Oxmoor House

April 2004
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