Recipes: Key Lime Cheesecake with Strawberry Sauce


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)



Preheat oven to 350 degrees.

Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.

Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.

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.

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.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries and lime rind.


Strawberry Sauce


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)


Process all ingredients in a food processor until smooth, stopping to scrape down the sides.

*Sauce should be a bit tangy, but not overwhelmingly so.

Drizzle over the top slices of the cheesecake when serving.


Raspberry Sauce (alternate)


1/2 jar seedless raspberry jam

1/2 cup fresh raspberries, halved

1 Tbsp lemon juice


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.