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 lg 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 325øF for 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 325øF for 10 minutes.
Reduce oven temperature to 250øF and 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.
