Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Graham Cracker Crumbs 1 T Grated Lemon Peel
3 T Sugar 1/2 t Vanilla
3 T Margarine, Melted 4 ea Large Eggs (1 Separated)
24 oz Cream Cheese,Softened 3/4 c Sugar
1 c Sugar 2 T Cornstarch
3 T Unbleached All-purpose Flour 1/2 c Water
2 T Lemon Juice 1/4 c Lemon Juice

Combine crumbs, sugar and margarine, press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 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. Pour over crust. Bake at 325 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; 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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