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Sun Sational Cheesecake

  Graham cracker crumbs 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Margarine 3 Tablespoon, melted
  Cream cheese 24 Ounce, softened (3 packages, 8 ounces each)
  Sugar 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Lemon juice 2 Tablespoon
  Grated lemon peel 1 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Eggs 4 (1 separated)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  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.
Cool slightly.
Spoon over cheesecake; chill.

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Sun Sational Cheesecake Recipe