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LOCATION: Recipes >> Desserts Cheesecake >> Cheesecake 24

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Sun-sational Cheesecake
Yield: 10 Servings

1 cup graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp margarine, melted
24 oz cream cheese, softened
1 cup sugar
3 Tbsp unbleached all-purpose Flour
2 Tbsp lemon juice
1 Tbsp grated lemon peel
1/2 tsp vanilla
4 large eggs (1 separated)
3/4 cup sugar
2 Tbspcornstarch
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 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 325F, 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.


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