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Ingredientes
- 2 c. graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. butter or possibly margarine melted
- 3 pkt cream cheese - (8 ounce ea) softened
- 1 1/4 c. sugar
- 6 lrg Large eggs separated
- 1 ctn lowfat sour cream - (8 ounce)
- 1 1/2 tsp grated lime rind
- 1/2 c. key lime juice
- 1 1/4 c. fresh strawberries hulled
- 1/4 c. butter or possibly margarine melted
- 1/2 c. sifted powdered sugar
- 1 1/2 tsp grated lime rind
Direcciones
- Combine first 3 ingredients, and firmly press mix onto bottom and 1 inch up sides of a buttered 9-inch springform pan. Bake at 350 degrees for 8 min; cold.
- Beat cream cheese at medium speed with an electric mixer till fluffy; gradually add in 1 1/4 c. sugar, beating well. Add in egg yolks, 1 at a time, beating after each addition. Stir in lowfat sour cream, rind, and juice.
- Beat egg whites at high speed till stiff peaks form; fold into cream cheese mix. Pour batter into crust.
- Bake at 350 degrees for 1 hour and 5 min; turn oven off. Partially open oven door; let cheesecake cold in oven 15 min. Remove from oven, and immediately run a knife around sides of cheesecake to loosen. Cold completely in pan on a wire rack; cover and chill 8 hrs. Serve with Strawberry-Butter Sauce.
- Strawberry-Butter Sauce: Position knife blade in food processor bowl; add in strawberries. Process till smooth, stopping once to scrape down sides. Stir in remaining ingredients. (Makes 1 c.)
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 10 servings | |
| Calories 504 | |
| Calories from Fat 191 | 38% |
| Total Fat 21.5g | 27% |
| Saturated Fat 10.4g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 452mg | 19% |
| Potassium 143mg | 4% |
| Total Carbs 72.38g | 19% |
| Dietary Fiber 1.7g | 6% |
| Sugars 46.22g | 31% |
| Protein 7.23g | 12% |
