Sun Sational Cheesecake
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Cream cheese||24 Ounce, softened (3 packages, 8 ounces each)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Eggs||4 (1 separated)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 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.
Four 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.
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.
Spoon over cheesecake; chill.