BASE
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
BODY
3 pk 8-ounce cream cheese, soften
1 c Sugar
3 tb Flour
2 tb Lemon juice
1 tb Grated lemon peel
1/2 ts Vanilla
4 ea Eggs (1 separated)
TOPPING
3/4 c Sugar
2 tb Cornstarch
1/2 c Cold water
1/4 c Lemon juice
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325, 10 minutes.
BODY: 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, 10 minutes. Reduce oven temperature to 250; continue baking
30 minutes. Loosen cake from rim of pan; cool before removing rim of
pan.
TOPPING: Combine sugar and cornstarch in saucepan; stir in water and
juice. Cook, stirring constantly, until clear and thickened. Beat
reserved egg yolk in small bowl. Add small amount of hot mixture to
yolk. Return to mixture in saucepan; cook 3 minutes, stirring
constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with
lemon and lime slices and fresh mint, if desired.
Yields
6 Servings