Megan's Key Lime Cheesecake with Strawberry Sauce


(3 votes) 4 3

The beautiful presentation of this tasty cheesecake makes it perfect for a spring-time special occasion, such as the Easter day feast.

Shared by


  • Crust:
  • 2 C. graham cracker crumbs
  • 1 /4 C. sugar
  • 1 /2 C. butter or margarine, melted
  • Filling:
  • 3 (8-oz.) packages cream cheese, softened
  • 1 1/4 C. sugar
  • 3 large eggs
  • 1 (8-oz.) container sour cream
  • 1 1/2 tsp. grated lime rind
  • 1/2 C. key lime juice
  • Garnishes:
  • Strawberry halves, lime slices, lime zest, strawberry sauce
  • Strawberry sauce:
  • 1 1/4 C. fresh strawberries
  • 1/4 C. sugar
  • 1 1/2 tsp. grated lime rind

Our Readers Also Loved


Preheat oven to 350° F. In a medium mixing bowl, combine crust ingredients and firmly press on bottom and 1-inch up sides of a greased 9-inch spring form pan. Bake at 350-degrees for 8 minutes; cool. Preheat oven to 325° F. In a medium mixing bowl beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1 /4 C. sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, 1 1 /2 tsp. grated rind and lime juice to mix well. Pour batter onto baked and cooled crust. Bake at 325° F for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven for 15 minutes. Remove from oven and immediately run a knife around the edge of the pan, releasing sides of pan. Cool completely in pan on a wire rack; cover and chill for 8 hours. Process all ingredients for Strawberry Sauce in a food processor until smooth, stopping several times to scrape down sides of blender container. Garnish as desired and serve with Strawberry sauce.

Makes 10 to 12 servings.

Around The Web