–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 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.
From
Yields
6 Servings