Sun-Sational Cheesecake
CRUST:
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
FILLING:
3 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon
/2 tsp. vanilla
4 eggs (1 separated)
TOPPING:
3/4 c. sugar
2 Tbsp. corn starch
1/2 c. cold water
1/4 c. lemon juice
- Combine ingredients and press into bottom of 9 in. springform pan. Bake at 325 for 10 mins.
- Combine cream cheese, flour, juice, peel and vanilla.
- Mix at medium speed until well blended.
- Add 3 eggs, one at a time, mixing well after each addition.
- Beat in remaining egg white, reserving yolk for glaze.
- Pour over crust.
- Bake at 450 for 10 minutes.
- Reduce oven temperature to 250; continue baking 30 minutes.
- Chill before removing rim.
- Combine sugar and corn starch in saucepan.
- Stir in water and juice.
- Cook stirring constantly until clear and thickened.
- Beat reserved egg yolk in small boil.
- Add a small amount of the hot mixture.
- Return this to mixture in saucepan.
- Cook for 3 minutes stirring constantly.
- Cool slightly, then spoon over cheesecake and chill.