I found this recipe in "The Philadelphia Brand Cream Cheese Cookbook". I made it for my niece, Karen, when she was visiting me once, and she loved it.
1 c graham crackers crumbs
3 T sugar
3 T margarine, melted
3 pkg (8 oz) cream cheese
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon rind
1/2 t vanilla
4 eggs (separated)
3/4 c sugar
2 T cornstarch
1/2 c water
1/4 c lemon juice
Combine crumbs, sugar and margarine in medium mixing bowl; press into bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla in a large mixing bowl. Mix with electric mixer until well blended. Blend in 3 eggs and 1 egg white; reserve yolk. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 30 minutes. Loosen cake from rim of pan, cool completely. Remove from pan.
In medium saucepan, combine sugar and cornstarch; gradually add water and lemon juice and cook, stirring constantly, until clear and thickened. Stir small amount of hot misture into reserved egg yolk; return to hot mixture. Cook 1 minute, stirring constantly. Spoon over cheesecake; chill.
Tip: for creamy baked cheesecake, line outside of springform pan with heavy aluminum foil. Place in a shallow pan of water, then place in oven to bake.
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