Momma's Cheesecake

 

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

• 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.