Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 3 tablespoons granulated sugar

  3. 3 tablespoons butter or margarine, melted

  4. 3 (8-ounce) packages cream cheese, softened

  5. 1 3/4 cups granulated sugar, divided use

  6. 3 tablespoons all-purpose flour

  7. 2 tablespoons lemon juice

  8. 1 tablespoon grated lemon peel

  9. 1/2 teaspoon vanilla extract

  10. 3 large eggs

  11. 1 large egg, separated

  12. 2 tablespoons cornstarch

  13. 1/2 cup water

  14. 1/4 cup lemon juice

  15. 3/4 cup granulated sugar

Instructions Jump to Ingredients ↑

  1. Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Combine softened cream cheese, 1 cup sugar, flour, 2 tablespoons lemon juice, grated lemon peel, and vanilla; mixing until well blended. Add eggs, one at a time, mixing well after each addition. Beat in egg white; reserving the yolk. Pour cream cheese mixture into the crust and bake at 325°F (160°C) for 10 minutes. Reduce the oven temperature to 250°F (120°C) and continue baking for 30 minutes. Loosen the cake from the rim of the pan; cool before removing from pan. Combine remaining sugar and cornstarch in a saucepan; stir in water and 1/4 cup lemon juice. Cook, stirring constantly, until clear and thickened. Add a small amount of the hot mixture to the slightly beaten remaining egg yolk. Return to the hot mixture, cook for 3 minutes stirring constantly. Cool slightly then spoon over the cheesecake. Chill.


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