Lemon Cheesecake
Lemon Cheesecake Crust: 1 cup graham cracker crumbs 3 tablespoons granulated sugar 3 tablespoons melted butter Preheat oven to 325 degrees. Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Filling: 3 (8 ounce) packages of cream cheese, softened 4 eggs at room temperature with one separated 1 cup granulated sugar 3 tablespoons flour 2 tablespoons lemon juice 1 tablespoon grated lemon peel 1/2 teaspoon vanilla Increase temperature to 450 degrees. With electric mixer on medium speed, combine the cream cheese, sugar, flour, lemon juice, lemon peel and vanilla until well blended. Add three eggs one at a time and blend well after each addition. Beat in the remaining egg white and reserve the yolk for the glaze. Pour over the crust and bake at 450 degrees or 10 minutes. Decrease the oven temperature to 250 degrees and continue to bake for 30 minutes. Remove from the oven and loosen the cake from the pan by running a sharp knife around the edges but don't remove the rim. Cool to room temperature and then refrigerate for several hours before removing the pan rim. Topping: 3/4 cup granulated sugar 2 tablespoons cornstarch 1/2 cup cold water 1/4 cup lemon juice The reserved egg yolk Combine the cornstarch and sugar in a saucepan and stir in the juice and water. Heat over medium heat and stir constantly until it is clear and has thickened. Beat the reserved egg yolk in a small bowl and then add a small amount of the hot mixture to the yolk. Place this mixture to the saucepan and cook three minutes while stirring constantly. Cool slightly and then pour over the cheesecake. Refrigerate before serving. Serves 12.
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