It has been hot and sunny where I live and I am sharing this cheesecake with you because of all the sun we have been having.
1 cup graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons margarine, melted
Combine crumbs, sugar and margarine, press onto bottom of 9 inch springform pan. Bake at 325 10 minutes
3= 8 ounces packages of cream cheese, softened
1 cup sugar
3 Tablespoons flour
2 Tablespoons lemon juice
1 Tablespoon grated lemon peel
1/2 teaspoon vanilla
Combine cream cheese, sugar, flour,juice, peel, 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 450F 10 minutes. Reduce oven temperature to 250F continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
3/4 cup sugar
2 Tablespoons corn starch
1/2 cup cold water
1/4 cup lemon juice
Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add a small amount of hot mixture to yolk. Return to mixture in saucepan; cook three minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon and lime slices and fresh mint if desired.
preparation time 35 plus chilling
bake 40 minutes