Well-Seasoned Cookbook

flavorful recipes perfected over time

Sun-Sational Cheesecake

Philadelphia Cream Cheese Cheesecakes (1989) Book

Ingredients:

1 cup graham cracker crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

3 (8 oz) pkg. Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

2 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1/2 tsp. vanilla

4 eggs (1 separated)

Directions:

Combine crumbs, sugar and margarine; press onto bottom of 9" spring-form pan. Bake at 325 for 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 450 for 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Topping:

3/4 cup sugar

2 Tbsp. cornstarch

1/2 cup cold water

1/4 cup lemon juice

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon and lime slices and fresh mint if desired.

Makes 10 to 12 servings.