Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Filling:
24 ounces cream cheese, softened
3/4 cup sugar
3 tablespoons unbleached all purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
4 large eggs; 1 separated
Topping:
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9 inch springform pan. Bake at 325F 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 325F for 10 minutes. Reduce oven temperature to 250F; 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. Serves 10.
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