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Steps
1
Heat oven to 375°F. 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 300°F. 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.
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Follow these easy steps if you want to prevent your cheesecake from cracking. Place large rectangular pan on oven rack; fill pan half full (about 2 to 3 cups) with very hot water. Place springform pan into pan of hot water during baking.
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Nutrition Facts
Serving Size:1 Serving
Calories
420
Calories from Fat
270
Total Fat
30 g
Saturated Fat
10 g
Cholesterol
170 mg
Sodium
240 mg
Potassium
140 mg
Total Carbohydrate
28 g
Dietary Fiber
0g
Protein
9 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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