Chef’s Cheesecake

1 cup               Graham crackers crumbs
1 cup               Flaked coconut, dried desiccated not sweetened
½ cup            Pecans or walnuts, chopped
½ cup            Sugar
¼ #                Butter – melted


  • Mix ingredients together in bottom of spring pan, flatten down with bottom of glass until firm and even

6 ea                Eggs, large (use cold eggs)
24 oz              Cream cheese – softened ( can sub mascarpone if desired)
1 cup               Sugar, split into (2) ½ cups…for eggs…
1 ea                 Lemon rind, grated


  • Separate egg whites and yolks into two mixing bowls.
  • Add 1/2 cup sugar to egg whites and beat until stiff peaks.
  • Add 1/2 cup sugar to egg yolks and beat until creamy soft yellow color.
  • Add cream cheese into egg yolk mixture, mix until smooth.
  • Gently fold in egg whites and fold in lemon rind so that the meringue doesn’t deflate.
  • Cook at 325 degrees Fahrenheit for one hour and 15 mins.
  • Turn the oven off and leave in the oven for about 30 mins to let the cake slowly start to cool.