A delightful cheesecake with a tangy lime flavor and a luscious strawberry sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until the texture resembles wet sand.
Pressing the crust firmly ensures it holds together after baking.
Press the mixture into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 8 minutes, then let it cool on a wire rack.
Cooling the crust prevents it from becoming soggy when adding the filling.
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing well.
Room temperature cream cheese mixes more easily, avoiding lumps.
Add the eggs one at a time, beating after each addition. Stir in the sour cream, lime zest, and lime juice until fully combined.
Adding eggs one at a time ensures a smooth and creamy batter.
Pour the filling into the prepared crust. Bake for 1 hour and 5 minutes. Turn off the oven, crack the door open, and let the cheesecake cool inside for 15 minutes.
Cooling the cheesecake gradually prevents cracks on the surface.
Remove the cheesecake from the oven and run a knife around the edge to release it from the pan. Let it cool completely on a wire rack, then refrigerate for at least 8 hours.
Chilling allows the flavors to meld and the texture to set.
In a food processor, blend the strawberries until smooth. Stir in the butter and powdered sugar until fully incorporated.
Adjust the sweetness of the sauce to your preference by adding more or less sugar.
Serve the cheesecake with the strawberry sauce drizzled on top. Garnish with lime zest if desired.
Garnishing adds a touch of elegance and hints at the flavors inside.
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