Shining bright, this luscious lemon cheesecake,in a graham cracker crust, is topped with a golden yellow lemoncurd topping.
Recipe: Sun-sational Cheesecake
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 tablespoonssugar, and melted butter. Press onto the bottom of a 9-inch springformpan. 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 wellafter each addition. Beat in egg white; reserving the yolk.
Pour cream cheese mixture into the crustand bake at 325°F (160°C) for 10 minutes. Reduce theoven temperature to 250°F (120°C) and continue bakingfor 30 minutes.
Loosen the cake from the rim of the pan;cool before removing from pan.
Combine remaining sugar and cornstarchin a saucepan; stir in water and 1/4 cup lemon juice. Cook, stirringconstantly, until clear and thickened. Add a small amount ofthe hot mixture to the slightly beaten remaining egg yolk. Returnto the hot mixture, cook for 3 minutes stirring constantly. Coolslightly then spoon over the cheesecake. Chill.
Makes 12 servings.
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