1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar, divided use
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 large egg, separated
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice
3/4 cup granulated sugar
Combine graham cracker
crumbs, 3 tablespoons sugar, and melted butter. Press onto the
bottom of a 9-inch springform pan. Bake at 325°F (160°C)
for 10 minutes.
Combine softened cream
cheese, 1 cup sugar, flour, 2 tablespoons lemon juice, grated
lemon peel, and vanilla; mixing until well blended. Add eggs,
one at a time, mixing well after each addition. Beat in egg white;
reserving the yolk.
Pour cream cheese mixture
into the crust and bake at 325°F (160°C) for 10 minutes.
Reduce the oven temperature to 250°F (120°C) and continue
baking for 30 minutes.
Loosen the cake from the
rim of the pan; cool before removing from pan.
Combine remaining sugar
and cornstarch in a saucepan; stir in water and 1/4 cup lemon
juice. Cook, stirring constantly, until clear and thickened.
Add a small amount of the hot mixture to the slightly beaten
remaining egg yolk. Return to the hot mixture, cook for 3 minutes
stirring constantly. Cool slightly then spoon over the cheesecake.
Chill.
