Sun-sational Cheesecake

Course : Cheesecakes
Serves: 10
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1 cup Graham Cracker Crumbs
3 tablespoons Margarine -- Melted
1 cup Sugar
2 tablespoons Lemon Juice
1/2 teaspoon Vanilla
3/4 cup Sugar
1/2 cup Water
3 tablespoons Sugar
24 ounces Cream Cheese -- Softened
3 tablespoons Unbleached All-purpose Flour
1 tablespoon Grated Lemon Peel
4 Large Eggs (1 Separated)
2 tablespoons Cornstarch
1/4 cup Lemon Juice

Preparation / Directions:

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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