1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese,Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
2 tb Lemon Juice
1 tb Grated Lemon Peel
1/2 ts Vanilla
4 ea Large Eggs (1 Separated)
3/4 c Sugar
2 tb Cornstarch
1/2 c Water
1/4 c Lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch
spring- form 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.
Yields
10 Servings