Crust:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp Margarine, melted
Filling:
3 pkgs. (8 oz) cream cheese, softened
1 cup sugar
3 Tbsp. flour
2 Tbsp lemon juice
1 Tbsp grated lemon peel
1/2 tsp. vanilla
3 eggs
1 egg, separated.
Topping:
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup cold water
1/4 cup lemon juice
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Heat over 350 F
Crust:
Mix crumbs, sugar & margarine; press onto bottom of 9 springform pan. Bake 10 minutes.
Filling:
Beat cream cheese, sugar, flour, juice, peel and vanilla at med. speed with electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white; reserve egg yolk for topping. Pour over crust.
Bake 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Topping:
Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Stirring constantly, bring to boil over medium heat. Boil 1 minute until clear and thickened, stirring constantly.
Add small amount of hot mixture to reserved slightly beaten egg yolk. Return mixture to saucepan; cook 3 minutes, stirring constantly. (Rim should be removed from cheesecake and cake placed on cake plate.) Spoon over cheesecake; refrigerate. Garnish with lemon and lime slices and fresh mint if desired.
NOTE: I have also made this with pinapple topping. I used one can crushed pinapple in place of lemon juice. It worked great!
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