Ingredients: |
Ingredients: 1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 8 oz package cream cheese
3/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 eggs
3/4 cups sugar
1/4 cup cornstarch
1 cup water
2 eggs, separated
2 tablespoon lemon juice
2 tablespoon butter
1 teaspoons grated lemon rind
1/8 teaspoon cream of tartar
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Directions: |
Directions:Preheat oven to 325 degrees.
Combine 1 cup crumbs, 3 tablespoons sugar, and 3 tablespoons butter; press onto bottom of 9 inch springform pan. Bake for 10 minutes.
Combine softened 2 8 oz. cream cheese, 3 tablespoons sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract, mixing at medium speed in electric mixer until well blended. Add 2 eggs, one at a time, mixing well after each addition. Pour over crust. Bake for 50 minutes. Loosen cake from rim of pan.
Combine 1/3 cup sugar and 1/4 cup cornstarch in a saucepan; stir in 1 cup water. Cook until clear and thickened, stir constantly adding small amounts of slightly beaten egg yolks; mix well. Add to hot mixture, cook 1 minute, stirring constantly.
Remove from heat: stir in 2 tablespoons lemon juice, 2 tablespoons butter and 1 teaspoon grated lemon rind. Cool. Beat egg whites and 1/8 teaspoon cream of tartar until frothy. Gradually add remaining sugar, beating until stiff. Fold egg yolk mixture into whites. Gently spread over cheesecake. Chill until set. Remove rim of pan. |
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