Yield: 10 servings
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese,Softened
1 c Sugar
3 T Unbleached All-purpose Flour
2 T Lemon Juice
1 T Grated Lemon Peel
1/2 t Vanilla
4 ea Large Eggs (1 Separated)
3/4 c Sugar
2 T Cornstarch
1/2 c Water
1/4 c Lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch
springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, flour, juice, peel and vanilla,
mixing at medium speed on electric mixer until well blended. Add
three eggs, one at a time, mixing well after each addition. Beat
in remaining egg white, reserve yolk for glaze. Pour over crust.
Bake at 325 degrees F., 10 minutes. Reduce oven temperature to
250 degrees F.; continue baking 30 minutes. Loosen cake from rim
of pan; cool before removing rim of pan.
Combine sugar and cornstarch in saucepan; stir in water and
juice. Cook, stirring constantly, until clear and thickened. Add
small amount of hot mixture to slightly beaten egg yolk. Return
to hot mixture, cook 3 minutes stirring constantly. Cool
slightly. Spoon over cheesecake, chill.
Posted by Karen
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