- 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
- 3 Tbs sugar
- 3 Tbs margarine, melted
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- 3 8oz pkgs cream cheese, softened
- 1 cup sugar
- 3 Tbs flour
- 2 Tbs lemon juice
- 1 Tbs grated lemon peel
- 1/2 tsp vanilla
- 4 eggs (1 separated)
- ********
- 3/4 cup sugar
- 2 Tbs cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 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 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; 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.