Ingredients: |
Ingredients: 52 Vanilla wafers, finely crushed (about 2 cups)
3 TBSP butter or margarine, melted
4 eggs, divided
4 pkgs cream cheese (32 oz total), softened
1 3/4 cups sugar, divided
3 Tbsp flour
1 Tbsp zest and 1/3 cup juice from 2 lemon, divided
1\2 tsp vanilla
2 Tbsp cornstarch
1/2 cup water
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Directions: |
Directions:Preheat oven to 350º. Line 9X13 inch cake pan with foil, extending over sides. Mix wafer crumbs and butter until blended. Press into bottom of prepared pan. Bake 10 minutes. Separate 1 egg, refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp lemon juice and vanilla in large bowl, with mixer, until blended. Add egg white and remaining 3 who,e eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly, cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended. Stir in 2 Tbsp of the hot cornstarch mixture. Return to cornstarch mixture in saucepan. Stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. |
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