Description

This recipe was found on the inside of a Philadelphia cream cheese package.

Ingredients

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp, butter or margarine, melted
4 eggs
4 pkg. (8oz each) Philadelphia Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp flour
1 Tbsp zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp cornstarch
1/2 cup water

Directions

Preheat oven to 325° F.

Line 13x9 inch pan with oil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake for 10 minutes.

Separate one egg; refrigerate yoke until ready to use. Beat cream cheese, one cup sugar, flour, Lemon zest, 2 Tbsp lemon juice and vanilla in a large bowl with mixer until blended. Add egg whites and remaining three whole eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool one hour. Refrigerate four 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 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook one minute or until thickened, stirring constantly. Cool slightly.

Spoon lemon glaze over cheesecake. Refrigerate one hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.