KitchenMagician's Recipe

CHEESECAKE - REGAL CELEBRATION

Category: Cheesecakes

Makes 12 servings.

1 3/4 c. graham cracker crumbs
2 T. granulated sugar
1/2 c. butter, melted

5 8-oz. pkg. cream cheese, softened
1 1/2 c. granulated sugar
1 c. all-purpose flour
1/2 tsp. cream of tartar
6 eggs, separated
2/3 c. sour cream
1/3 c. whipping cream
1 T. grated lemon peel
1/3 c. fresh lemon juice

1 c. vanilla ready-to-spread frosting
chopped pecans
flaked coconut

Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs, 2 tablespoons granulated sugar and melted butter with a fork and mix well; press evenly into bottom of pan.
Bake at 325F for 8 minutes or until golden brown; set aside to cool. Increase oven to 375F.
In a large bowl, beat cheese, 1 cup sugar, flour and cream of tartar with an electric mixer until creamy and smooth.
Add egg yolks, one at a time, beating after each addition, until just combined.
Beat in sour cream, whipping cream and lemon peel and juice on low speed.
In a medium bowl, beat egg whites on high speed until stiff.
Gradually beat in remaining 1/2 cup sugar; fold into cream cheese mixture.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 375F for 15 minutes; reduce oven temperature to 300F.
Bake at 300F for 60 to 75 minutes, or until center appears nearly set.
Turn off oven; leave cheesecake in oven 15 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Place frosting in a microwave-safe medium bowl; heat in microwave for 15 to 30 seconds, or until thin enough to drizzle.
Drizzle frosting over cheesecake; top with pecans and coconut.
Store covered in refrigerator.