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Momma's Cheesecake
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Prep Time:
45 minutes
Total Time:
7 hours 30 minutes
Indulgent Southern cheesecake with coconut and pecan topping - unforgettable!
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
Instructions:
  • Preheat the oven to 375°F. Grease a 9x3-inch springform pan and coat the bottom and sides with graham cracker crumbs.
  • In a large bowl, use an electric mixer to beat together cream cheese, 1 cup of sugar, flour, and cream of tartar until smooth and creamy. Add egg yolks one at a time, followed by sour cream, whipping cream, lemon peel, and lemon juice, mixing until well combined.
  • Whip egg whites in a medium bowl until stiff peaks form, then gradually mix in the remaining 1/2 cup of sugar. Gently fold the egg whites into the cream cheese mixture, beat for 1 minute, scraping the bowl occasionally, and then transfer the mixture into the pan.
  • Bake at 325°F for 15 minutes, then lower the temperature to 300°F. Continue baking for 60 to 75 minutes until the cheesecake is set. Turn off the oven and let the cheesecake sit inside for 15 minutes. Take the cheesecake out, let it cool for 1 hour, and refrigerate uncovered for about 4 hours until chilled.
  • Transfer the frosting to a small microwave-safe bowl. Microwave on Medium (50%) for 15 to 30 seconds, until it reaches a drizzling consistency. Drizzle the frosting over the cheesecake and sprinkle with pecans and coconut. Store the cheesecake covered in the refrigerator.

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