↞ recipe box start page
Category: Cheesecakes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHEESECAKE - REGAL CELEBRATION
view my recipes
print
save
Category: Cheesecakes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Celebration Lime Cheesecake Bars
by sgre52160
1 1/4 cups flour 1/3 cup sugar 7 tbsp butter, softened and cut into 1/2-inch pieces 1 egg yolk, beaten 1/3 cup flaked coconut, firmly packed 2 (8 oz) pkg cream cheese, softened 1 (14 oz) c
by sgre52160
1 1/4 cups flour 1/3 cup sugar 7 tbsp butter, softened and cut into 1/2-inch pieces 1 egg yolk, beaten 1/3 cup flaked coconut, firmly packed 2 (8 oz) pkg cream cheese, softened 1 (14 oz) c
Celebration Cake
by sgre52160
Cake 2 3/4 cups flour 2 cups sugar 1 tsp cinnamon and baking soda 1/2 tsp salt 3 eggs, slightly beaten 1/2 cup coconut 1 cup crushed pineapple with juice 1 1/2 cups chopped pecans 1 tsp vanil
by sgre52160
Cake 2 3/4 cups flour 2 cups sugar 1 tsp cinnamon and baking soda 1/2 tsp salt 3 eggs, slightly beaten 1/2 cup coconut 1 cup crushed pineapple with juice 1 1/2 cups chopped pecans 1 tsp vanil
Celebration Tarts
by sgre52160
Pastry dough for double crust 9-inch pie 1/3 cup Cocoa 1/3 cup sugar 3 tbsp water 2 tbsp butter 1 (21 oz) can cherry pie filling 1 egg 2 tbsp light corn syrup 1 tbsp packed light brown
by sgre52160
Pastry dough for double crust 9-inch pie 1/3 cup Cocoa 1/3 cup sugar 3 tbsp water 2 tbsp butter 1 (21 oz) can cherry pie filling 1 egg 2 tbsp light corn syrup 1 tbsp packed light brown
Celebration Braid
by ICOOK2
2 pkgs (1/4 ounce each) active dry yeast 1 cup warm water (110-115) 1/3 cup butter, softened 1/4 cup sugar 1 tsp salt 2 eggs 4 1/2 to 5 cups all-purpose flour 1 egg yolk 1 Tbsp cold water I
by ICOOK2
2 pkgs (1/4 ounce each) active dry yeast 1 cup warm water (110-115) 1/3 cup butter, softened 1/4 cup sugar 1 tsp salt 2 eggs 4 1/2 to 5 cups all-purpose flour 1 egg yolk 1 Tbsp cold water I
Celebration Chili
by sgre52160
1 lb boneless pork loin, cut-up into 1/2 inch pieces 2 tbsp cooking oil 1 medium green sweet pepper, coarsely chopped 1 medium red sweet pepper, coarsely chopped 1 large onion, chopped 1 clo
by sgre52160
1 lb boneless pork loin, cut-up into 1/2 inch pieces 2 tbsp cooking oil 1 medium green sweet pepper, coarsely chopped 1 medium red sweet pepper, coarsely chopped 1 large onion, chopped 1 clo
view more member recipes