1/2 cup of water 2 tbsp. cornstarch
2 cups vanilla wafer crumbs 1 tbsp. lemon
zest
3 tbsp. butter, melted 1/3 cup
lemon juice, divided
4 pkg 8oz each philadelphia cream cheese, 1/2 tsp.
vanilla
softened 4
eggs, 1 separated
1 3/4 cups sugar,
divide 3 tbsp. flour
heat oven to 325degreesF & line a 13x9-inch pan w/foil. mix
wafer crumbs & butter; press onto bottom of pan. bake 10mins. beat cream
cheese, 1 cup sugar, flour, lemon zests, 2 tbsp. lemon juice & vanilla
w/mixer until blended. add 1 egg white & remaining 3 whole eggs, beating
after each just until blended. reserve yolk for later use. pour batter over
crust. bake 40mins. or until center is almost set. cool 1hr. refrigerate 4hrs.
mix cornstarch & remaining sugar in saucepan; gradually stir in water &
remaining lemon juice. bring just to boil. stirring constantly; cook & stir
until clear & thickened. lightly beat reserved egg yolk until blended; stir
in 2 tbsp. hot cornstarch mixture. return to remaining cornstarch mixture in
saucepan; cook & stir 1min. or until thickened. cool. spoon glaze over
cheesecake. refrigerate 1hr.use foil handles to removed cheesecake from pan b4
cutting to serve.