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Momma's Cheesecake




Source of Recipe


bettycrocker.com


Recipe Introduction


Cheesecake frosted and topped with flaky coconut and crunchy pecans? This rich southern cheesecake is one to remember!



List of Ingredients




3 tablespoons graham cracker crumbs
5 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
1 cup Gold Medal® all-purpose flour, sifted
1/2 teaspoon cream of tartar
6 egg yolks
2/3 cup sour cream
1/3 cup whipping (heavy) cream
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
6 egg whites
1 cup Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting, if desired
Chopped pecans, if desired
Flaked coconut, if desired


Recipe



1 Heat oven to 375ºF. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.

2 Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.

3 Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.

4 Bake 15 minutes. Reduce oven temperature to 300ºF. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.

5 Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 to 30 seconds or until thin enough to drizzle. Drizzle frosting over cheesecake; top with pecans and coconut. Store covered in refrigerator.


SERVES 10