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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, if desired
Chopped pecans, if desired
Flaked coconut, if desired
Preparation
Heat oven to 375°F. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.
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.
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.
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.
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.
