Wednesday Recipes: Sun-Sational Cheesecake

Updated: Sep 11

Dear Readers, I don't know if you've noticed, but I make a mean cheesecake. I love finding new versions in all sorts of cookbooks.

This one is the essence of summer, even if summer is dying down. Enjoy a bit of sunshine!

Sun-Sational Cheesecake

Ingredients:

Crust:

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Filling:

Ingredients:

3 8-ounce packages cream cheese, softened

1 cup sugar

3 tablespoons flour

2 tablespoons lemon juice

1 tablespoon grated lemon peel

1/2 teaspoon vanilla

4 eggs (1 separated)

Directions:

Combine cream cheese, sugar, flour, juice, peel, and 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 one yolk for glaze.
Pour over crust.
Bake at 450 degrees, 10 minutes.
Reduce oven temperature to 250 degrees, continue baking 30 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.

Glaze:

3/4 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
1/4 cup lemon juice

Directions.

1. Combine sugar and cornstarch in saucepan; stir in water and juice.
2. Cook, stirring constantly, until clear and thickened.
3. Beat reserved egg yolk in small bowl.
4. Add small amount of hot mixture to yolk.
5. Return to mixture in saucepan; cook 3 minutes, stirring constantly.
6. Cool slightly.
7. Spoon over cooled cheesecake; chill.
8. Garnish with lemon and lime slices and fresh mint, if desired.

10 to 12 servings.

Preparation time: 35 minutes plus chilling
Baking time: 40 minutes

NOTE: This recipe comes from Philadelphia Brand Cream Cheese, Cheesecakes, 1989.

PS. Sorry I forgot to garnish! It was devoured at our Sunday School Rally Day, though. :)

CHRISTIAN AUTHOR