Key Lime Cheesecake with Strawberry Butter Sauce
Indulge in the ultimate dessert experience with this *Key Lime Cheesecake with Strawberry Butter Sauce*! Creamy and tangy, this luxurious cheesecake features a buttery graham cracker crust and a velvety filling infused with zesty key lime juice and a hint of lime zest. Baked to perfection and chilled for a flawlessly smooth texture, it’s crowned with a luscious homemade strawberry butter sauce, made with fresh strawberries, a splash of lemon, and a touch of rich butter for added silkiness. Perfect for spring celebrations or any time you crave a refreshing yet decadent treat, this dessert balances bright citrus notes with the sweet, buttery richness of the berry topping. Serve this showstopper chilled and let the vibrant flavors shine—each bite is pure bliss!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Key lime juice
- 1 teaspoon Lime zest
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 2 cups Strawberries, hulled and chopped
- 0.25 cup Granulated sugar (for sauce)
- 2 tablespoons Unsalted butter (for sauce)
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until evenly combined.
Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it's evenly distributed and slightly pressed up the sides. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the 1 cup of granulated sugar, key lime juice, lime zest, sour cream, and vanilla extract to the bowl. Mix until well combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
Pour the cheesecake filling into the prepared crust, smoothing the surface with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight.
To make the strawberry butter sauce, combine the chopped strawberries, 0.25 cup of granulated sugar, and lemon juice in a small saucepan over medium heat.
Cook the mixture, stirring occasionally, until the strawberries break down and the sauce thickens, about 10-12 minutes.
Remove the saucepan from the heat and stir in the 2 tablespoons of unsalted butter until smooth and glossy.
Allow the strawberry butter sauce to cool slightly before serving.
When ready to serve, remove the cheesecake from the springform pan. Slice into portions and drizzle with the strawberry butter sauce. Enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 32.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
