Our Easter meal yesterday was so yummy. Jeff and I made Pork Chops with Apples and Stuffing (last time we made it we did it in the crock pot, this time we baked it according to the original instructions, it's delicious either way!), Jeff's sister and her family brought homemade rolls and a relish tray with olives and other marinated goodness. It was all wonderfully tasty, but for me the crowning jewel was the dessert.
I'm a HUGE fan of cheesecakes, and this one was great. The cheesecake was rich but not too rich, and the flavors were light and fresh, perfect for springtime. I used this recipe from Southern Living, but used regular lime juice instead of Key lime.
Lime Cheesecake with Strawberry Sauce
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind (skipped this, Jeff hates any kind of citrus rind)
1/2 cup lime juice
1 1/4 cups fresh strawberries
1/4 cup sugar
1 1/2 teaspoons grated lime rind (substituted lime juice)
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, 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.
Just before serving, make strawberry sauce - process all sauce ingredients in a food processor until smooth, stopping to scrape down sides. Spoon sauce over each slice.